Sweet & sour Curry vegetables

Ingredients

• 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

Method

• 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.