Ingredients

• 1.8 kg red tomatoes
• 900g onions
• 4 cups chopped celery (not the green tops)
• 4 cups chopped cucumber
• 6 cups sugar
• 4 cups vinegar
• 2 tablespoons mustard
• 1 tablespoon tumeric
• 6 tablespoons cornflour

Method

Skin and leave tomatoes to drain tomatoes overnight. Peel and chop onion and mix with cucumber and celery, sprinkle with salt and leave overnight. Drain onion, celery and cucumber well and place in a large saucepan, add sugar and vinegar and bring to the boil, cook for 15 minutes. Add drained tomatoes roughly chopped and bring back to the boil for a further 6 minutes. Mix mustard, turmeric and cornflour in a small bowl and add a little cold vinegar to form a smooth paste. Add some liquid from saucepan to mix and then add to the pickle, simmer for 5 minutes. Pour into sterilised jars and seal while hot. Jan uses Craigs jams jars again, make sure that you drop the lids into boiling water first.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method