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Ingredients Jump to Instructions ↓

  1. Carrots 3 Medium

  2. Turnips 3 Medium

  3. 1/2 small head cauliflower, broken into flowerets

  4. Green pepper 1 Small , cut into strips

  5. Vinegar 1/2 Cup (16 tbs)

  6. Sugar 1/3 Cup (16 tbs)

  7. Salad oil 1/4 Cup (16 tbs)

  8. Curry powder 2 Teaspoon

Instructions Jump to Ingredients ↑

  1. Directions Peel and slice carrots and turnips; halve turnip slices.

  2. In saucepan combine carrots, turnips, cauliflower, green pepper, 2 cups water, and 1 teaspoon salt.

  3. Bring to boiling; reduce heat.

  4. Cover and simmer till crisp-tender, about 5 minutes.

  5. Drain and cool vegetables.

  6. In screw-top jar combine vinegar, sugar, oil, curry, 1 tea spoon salt, and 1/4 teaspoon pepper.

  7. Cover and shake vigorously.

  8. Pour vinegar mixture over vegetables; toss lightly.

  9. Refrigerate several hours or overnight, stirring vegetable mixture occasionally.

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