1 cabbage
3 carrots
2 capsicums
3 onions
4 celery sticks
1 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tspn salt
1 tspn mustard
1 tspn celery seed
Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.
Source: Oodnadatta Cookbook (1986), p.11.
3 carrots
2 capsicums
3 onions
4 celery sticks
1 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tspn salt
1 tspn mustard
1 tspn celery seed
Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.
Source: Oodnadatta Cookbook (1986), p.11.
No comments:
Post a Comment