 | 2 cucumbers | |
2 teaspoons salt | |
2 carrots | |
Half cup ground almonds or macadamias | |
2 green capsicum | |
8 small white onions | |
Half cup chopped onions | |
2 tablespoons sugar | |
3 garlic cloves, minced | |
1 and a half cups white vinegar | |
1 and a half teaspoons turmeric | |
Half teaspoon dried ground chillies | |
1 cup water | |
2 teaspoons ground ginger |
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| Method |  |
Peel the cucumbers and carrots, slice thin. Cut the green capsicum in 1 cm strips, quarter the onions lengthwise. Cover the vegetables with boiling water, let stand one minute then drain.
Pound or chop together the chopped onions, garlic, turmeric, chilli, ginger, salt, nuts and sugar. Combine with the vinegar, water and vegetables in a saucepan. Bring to boil and cook 10 minutes. Let pickle 12-24 hours before serving.
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