A superfluity of cauliflowers and courgettes prompted the dusting down and sterilisation of four preserving jars. Two diced cauliflowers and three courgettes were joined by similarly prepared green peppers, French beans and shallots. A total of four pounds of vegetables from the garden ended up in a preparing bowl with a liberal quantity of salt and left for twenty four hours before being thoroughly rinsed with cold water. Thereafter a paste of cider vinegar, turmeric, mustard powder, powdered dried chilli, cumin, coriander and cornflower was prepared. About a pint of vinegar together with a cup full of granulated sugar and a little honey was then brought to the boil. The paste was then added to the vinegar and the resultant concoction boiled and stirred for some four minutes before being taken off the ring and the vegetables added and folded in. The sterilised and still slightly warm jars were then filled, sealed, labelled and confined to the cellar for winter consumption.