|For lunch today, Joy's pickles with a cheese and tomato roll, equally delicious with ham or cold roast meat.|
It is an honour to be entrusted with a family recipe and have permission to share it with you. I have included a photo of the original recipe and rewritten it to suit metric measurements. It is interesting to reflect on recipes from years ago, particularly those handwritten ones - they assume a knowledge and experience of cooking not seen in modern cookery books. The original recipe is in imperial measurements which can be easily converted by substituting 500g for a lb and 1 litre for a quart, tabs means tablespoon. The recipe also refers to removing from the fire, read this as remove from the heat.
The recipe makes a lot of pickles as once again cooking and life styles have changed significantly from the times when people 'put up' foods for use at a later stage. I have put reduced amounts of ingredients (in brackets) for a smaller batch.
1.5 (500g)kg green tomatoes, thinly sliced
1.5kg (500g)onions, finely diced
750 g (250g)beans, cut into small pieces
750 g (250g)cauliflower, cut into small florets/pieces
500 g (150g)salt
Slice/cut up vegetables into very small pieces.
Make a brine of salt and 4 litres (1.25) of water.
Put vegetables into brine and allow to stand for 24 hours.
3 (1)cups sugar
1 (1/3)cup golden syrup
2 litres (2 1/2cups) vinegar
Put vegetables and brine onto to cook and bring to boiling point, remove from heat and strain.
Using a large saucepan put sugar, syrup and vinegar on to boil. When boiling add the vegetables, stir and simmer.
1 1/2 cups (1/2 cup) flour
4 (1 1/2)tablespoons mustard
2 tablespoons (3 teaspoons) turmeric
2 tablespoons (3 teaspoons)curry powder
Combine the above ingredients with enough water to make a thin paste.
Add paste to vegetable mixture, stir well as the mixture will thicken. Continue to boil for 5 minutes.
Remove from heat and allow to stand for 10 minutes.
Pour into clean sterilised jars, seal with wax*
*The original recipe states with wax. Paraffin wax/ preserving wax can be purchased. It needs to be melted and then poured gently over the preserves. It creates an airtight barrier on the pickles. I do not bother with this. I use Kleerview covers and the lids of the jars.