2020/21 Chutney & jam central

You could try this recipe. It was my grandma's originally. I really enjoy it.

3lbs mixed vegetables
4 pints water
8oz salt

4oz sugar
2½ tsp turmeric
1 HEAPED dessertspoonplain flour
1 pint spiced vinegar
¾ oz mustard powder

1. Make brine with salt and water.
2. Chop vegetables
3. Leave vegetables in the brine overnight
4. Drain. Rinse VERY well.
5. Heat the sugar and spiced vinegar
6. When sugar is dissolved add vegetables. Cook for
20 minutes.
7. Drain vegetables keeping vinegar.
8. Mix mustard, turmeric and flour into a paste with a
little cold vinegar.
9. Pour hot vinegar into paste a bit at a time and mix
well. Cook for 1 minute
10. Add vegetables.
11. Pour into warm sterilised jars.

Grandma recommended onions, cauliflower, marrow, cucumber, beans, green tomatoes and anything else available (wartime cook)!! I have made it with all sorts. It is a very piccalilli like sauce.