Carambola Pickle by Karen Barnard Use a large quantity of Carambola and smaller quantities of cauliflower, celery, capsicum and onions all cut to size. Top and tail the Carambola and cut off just the tips of the edges of the Carambola.
1½ kg Carambola, ¾ kg brown onions, 2 cups cauliflower, 1 cup red capsicum, 1 cup celery, 1 cup corn kernels. Barely cover the vegetables with 700ml white vinegar. Chop and add 4 fresh chilies (or to taste). Add ¼ cup salt, 2 cups white sugar, 1 dspn turmeric, 1 dspn dry mustard, 1 dspn curry powder, 1 tablespoon mustard seeds, ½ teaspoon ginger powder. Bring to the boil and simmer 20 minutes uncovered. Cover and let stand overnight. Bring to boil while gradually adding the ¾ cup cornflour blended with water. Boil one minute to cook cornflour. Adjust seasoning. Pour into hot sterilised jars, seal while hot. I love to have a good old “throw in” when cooking!