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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Preserves Ingredients:
1 cucumber (25 cm) |
1 cup drained crushed pineapple |
2 large onions |
3/4 cup sugar |
1 cup wine vinegar or 1 cup white vinegar |
2 teaspoons salt |
1 teaspoon curry powder |
1 teaspoon turmeric |
1/2 teaspoon celery seed |
2 teaspoons cornflour |
Directions:
1. Halve, seed and cut up the cucumber into small pieces.
2. Cut the onion about the same size.
3. Put all the ingredients except the cornflour in a large saucepan.
4. Stirring frequently, bring to the boil then simmer, uncovered for 15 minutes.
5. Mix cornflour to paste with a little extra vinegar.
6. Stir into pickle and simmer 2-3 minutes longer.
7. Bottle in steralized jars, cover or seal.
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