1.5kg large gherkins
1/4 cup plain salt
6 medium onions
cold water
4 cups cider vinegar
1 1/2 teaspoon tumeric
2 tablespoons mustard seed
4 cups Chelsea White Sugar
1 teaspoon celeryseed
2 dessertspoons curry powder

Gherkins to be cleaned and topped and tailed under cold water. Slice gherkins and onions to bite sized pieces. Add plain salt and cover with cold water and leave to soak over night. Drain off water, mix, and then add rest of ingredients and then bring to the boil. Thicken with flour and vinegar. Pour into jars and seal with a screw top lid.