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Hot vegetable pickle
Method
- Combine vinegar, sugar and salt and keep aside.
- Scrape and cut beans and carrots.
- Soak the gherkins and peeled onions in just enough water to cover them, add ½ cup salt and keep overnight. Drain.
- Keep some fresh water to boil.
- As soon as it reaches a rolling-boil, add all the vegetables and bring the water back to boil, adding a little more salt.
- Cook till vegetables are just tender, but not soft.
- Bring to a boil the sweetened vinegar and add the vegetables.
- Bring to a boil again and simmer for 5 mins.
- In the meantime, sterlise the glass jars and fill them with the hot pickle.
- Seal and keep in a dark, dry place.
- Ready for the table after a fortnight.
Ingredients:
10 7-cm long gherkins (small cucumbers)
20 button onions
20 green chillies, seeded and quartered
25 french beans
12 small carrots
2 cups vinegar
2 cups sugar
1/2 cup salt
10 7-cm long gherkins (small cucumbers)
20 button onions
20 green chillies, seeded and quartered
25 french beans
12 small carrots
2 cups vinegar
2 cups sugar
1/2 cup salt
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