cut solids up in food processorand sprinkle with common salt for 2 hours then drain well. Cover with vinegar, sugar, mustard & celery seeds. Cook till tender. Make sauce with 1/2 cup cornflour, 1tsp tumeric, 1tsp curry powder & 2 tspmustard powder - mix with 1/2 cup cold water and thicken pickle and cook a further 5 mins.
Dont know if this is same recipe but I have made for years and is lovely.
jazzryn,
Mar 15, 8:58pm
that is 5 celery stalks, 2 pints vinegar, must be getting late
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