A Relish of Chopped Pickled Veggies and Spices

1 liter apple cider vinegar

1½ kilos green tomatoes

225g cabbage

450g cauliflower florets

1 large cucumber

4 medium sized onions

20 small pickling onions

Salt and pepper

450g brown sugar

3 teaspoonsful turmeric

100g mustard powder

50g cornflour

• Mix the cornflour in a little apple cider vinegar then simmer the rest of the ingredients for fifteen minutes.
• Turn off the heat and add the cider vinegar. Allow to cool off.
•  Chop all the vegetables and place in layers in the dish with sea salt in between.
• Leave overnight
• Drain off the all the liquid.
• Mix the sauce and the veggies thoroughly.
• Put into sterile jars, seal carefully.
• Will be ready for use within two weeks.

Pickled Eggs In Apple Cider Vinegar

Gently boil the eggs for twenty minutes

Shell them while they are still hot

Add the eggs into sterile jar, filled with apple cider vinegar.

Seal carefully

Yogurt Salad Dressing

1 small carton of plain yogurt.

Half the amount of cider vinegar and corn oil.

Add herbs and nuts

Mix thoroughly.

Sweet and Sour Sauce

8 tablespoons cider vinegar

8 tablespoons honey

1 small sweet green pepper finely chopped

1 tablespoon chopped almonds

Mix and heat gently.

Serve