Sweet & sour Curry vegetables

Sweet & sour Curry vegetables

Sweet & Sour Curried pickle vegetables


  • 400 ml Grape vinegar
  • 750 ml Water
  • 2 ml Ground Bayleafs
  • 50 g Light brown sugar
  • 30 ml Chopped Garlic
  • 60 ml mild yellow Curry
  • 20 ml Turmeric
  • 30 g Tomato paste
  • 700 g Onions (peeled and sliced)
  • 150 g Green beans (cut in 2 cm pieces)
  • 500 g Carrots (julienne)
  • 400 g Red peppers ( sliced)
  • 200 g Yellow peppers (sliced)   
  • Salt to taste
  • 4 Sheets Gelatine


  • Add all the ingredient except the vegetables  to a pot and bring to the boil.
  • Add the onions,Green beans, and carrots and cook until just soft.
  • Add the peppers and cook for one minute.
  • Allow to cool slightly and melt the gelatine into the hot mass. Make sure to mix thoroughly.
  • When slightly cold spoon into glass jars making sure it is filled completely with the sauce. The more room the is for air the quicker it will get spoiled.
  • For longer storage, place the jars in a boiling pot of water to can them. When the water comes        back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids        pop down; if they do not, refrigerate those pickles and eat them first. With this step done it will last a week on the shelve unopened and a 2  weeks in the refrigerator after opening. 
  • Use as condiment to a meal.

Written by:  - Updated 9 Oct, 2019  
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