CHEF: THE ONE-AND-ONLY SYLVIA SUTHERLAND FROM WAKKERSTROOM. WE CHERISH HER MEMORY, R.I.P. AFTER SO MUCH SUFFERING.
1. 1 KG OF ABOVE VEGETABLE CHOPPED.
½ KG ONION CHOPPED.
WATER (SHE FORGOT TO SAY HOW MUCH).
ADD SALT AND BOIL UNTIL SOFT. DRAIN OFF LIQUID AND LET COOL.
2. PICKLE SAUCE PROCESS:
- 375 ML WHITE GRAPE VINEGAR.
- 625 ML SUGAR.
- 15 ML MUSTARD POWDER.
- 15 ML SALT.
BOIL ALL THIS TOGETHER ( IN ANOTHER BIG POT , DUMMY)
3. MIX – 30 ML FLOUR
- 30 ML MEDIUM YELLOW CURRY POWDER WITH A LITTLE WATER.
4. ADD “3” AND “1” TO THE STUFF IN POT “2” AND BRING TO BOIL UNTIL IT REACHES THE DESIRED THICKNESS. ( IF IT STAYS TOO THIN, ADD SOME CORNFLOUR (MAIZENA FOR YOU) TO THICKEN FURTHER.
5. BOTTLE IN STERILIZED JARS.
( IF YOU WANT TO MAKE ONION PICKLE, OMIT THE FLOUR )
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