Table of Contents
6 medium cucumbers
2 large capsicums
5 medium onions
½ cup salt
3 1/4 cups of good vinegar
2 cups of sugar
3 tsp of curry powder
1 tsp of celery seeds
1 tsp mustard seeds
1 tbs turmeric
½ cup flour
1 tsp chilli powder
1 tbs mustard
1 x 375 tin of corn kernels
Cooking method: Boiling
Wash cucumbers and chop into ½ inch (around 1 ½ cm) pieces.
Peel and slice onions. Cut capsicums into ½ inch pieces.
Put these vegetables into a glass or plastic bowl, and sprinkle with salt. Pour over enough water until veggies are covered.
Stand for a minimum of 5 hours – preferably overnight, then drain well.
Combine sugar, vinegar, curry powder, celery seeds, and mustard seeds in a saucepan.
Stir over heat till the sugar is dissolved, then bring to the boil. Add drained vegetables and bring back to boil.
Separate the corn kernels from the liquid (save the liquid). Add the kernels to the mix.
Combine the flour, turmeric, mustard, and chilli powder with the corn liquid and make into a smooth paste.
Add this to vegetables and stir till mixture thickens.
Pour into sterilised jars and cap when cool.
This pickles recipe has never been beaten as an exhibit at the Malanda Show, where she has exhibited every year for the past 69 years!