READY IN: 20mins
Recipe by Nelly

This is great with hamburgers, sausages, cheese, fish and chips, whatever. It goes back at least 4 generations, and this version is from Holly Jones. (Prep. time is mainly overnight)20

Top Review by Sgts Wife

coming from England ( living in USA), this recipe was a joy to find, & let me tell you...its EXCELLENT!!!!

Ingredients Nutrition


  1. Put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
  2. Cover and leave overnight.
  3. Drain and rinse the vegetables under RUNNING cold water.
  4. Dry.
  5. Put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
  6. Bring to the boil and simmer till just tender.
  7. (Not soggy!) Mix the cornflour with the rest of the vinegar and add to the pan.
  8. Mix together and simmer for 5 minutes.
  9. Turn into hot sterilised jars, seal and cool.
  10. Store for 3 months in a cool, dark cupboard before eating.

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