Celery and Sweet Pepper Pickle Recipe

A crunchy pickle that is excellent with fish dishes and cold meats.

Ingredients for Celery and Sweet Pepper Pickle:

• 1 lb (450 g) celery
• 4 medium onions – peeled and sliced
• 2 medium green peppers – cored and seeded
• 2 medium red peppers – cored and seeded
• 8 oz (225 g) granulated sugar
• 4 teaspoons salt
• 4 teaspoons mustard seeds
• 1 teaspoon ground turmeric
• 1 pint (570 ml) distilled white malt vinegar
• 2 tablespoons cornflour – blended with 3 tablespoons water

Method for Celery and Sweet Pepper Pickle:

1. Slice the celery, onions and green peppers thinly, dice the red peppers.
2. Put the vegetables into a bowl and cover with boiling water. Leave to stand for 10 minutes then drain.
3. Meanwhile, put the sugar, salt, mustard seeds, turmeric and vinegar in a pan. Bring to the boil, add the vegetables and return to the boil and boil for 5 minutes stirring
4. Add the blended cornflour and boil for a further 3 minutes.
5. Pour into hot sterilised jars and seal.

Makes about 3 lbs (1.4 kg) of Celery and Sweet Pepper Pickle.

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