Vegculinary Menu » Tit-Bits » Pickles
Pickled Beans in Curry
Ingredients
4 lbs. Green Beans
1 - 1/2 lbs. Onions
1 Pint Vinegar
2 tspns. Salt
2 tblspns. Curry Powder
3 Cups Sugar
2 tblspns. Mustard
4 tblspns. Cornflour
2 tblspns. Golden Syrup
4 lbs. Green Beans
1 - 1/2 lbs. Onions
1 Pint Vinegar
2 tspns. Salt
2 tblspns. Curry Powder
3 Cups Sugar
2 tblspns. Mustard
4 tblspns. Cornflour
2 tblspns. Golden Syrup
Method
Clean and cut up the beans. Cut up the onions. Put both in a saucepan with a little water and cook for 20 minutes. In another saucepan, put all the other ingredients; bring to the boil and cook until the mixture thickens, stirring all the time.
Strain beans and onions, add vegetables to other mixture, let it cool, then bottle.
This pickle keeps for month if kept in the refrigerator.
Clean and cut up the beans. Cut up the onions. Put both in a saucepan with a little water and cook for 20 minutes. In another saucepan, put all the other ingredients; bring to the boil and cook until the mixture thickens, stirring all the time.
Strain beans and onions, add vegetables to other mixture, let it cool, then bottle.
This pickle keeps for month if kept in the refrigerator.