2 jumbo onions
8 lg. carrots
8 lg. celery ribs
8 med. white turnips
3 lg. eggplants
6 lg. tomatoes
1 lg. head cabbage
1 lg. head garlic
1 lb. pkg. green peppers (about 8-10)
2 heads cauliflower
4 (16 oz.) jars sliced hot peppers with juice
3 bottles malt vinegar (about 14 oz. each)
3-6 tbsp. curry powder
4-6 tbsp. kosher salt
1/2-3/4 c. sugar
2/3 c. olive oil
1-2 c. water
8 oz. can tomato sauce
8 oz. can tomato paste
Red pepper flakes to taste
Mashed potato flakes to thicken

Cut onions into 1-inch squares. Cut carrots, celery and turnip into 1/2-inch dice. Cut rest into about 1-inch dice. Blanch carrots and turnip in boiling water 5 minutes; drain.

Heat oil in very large kettle. Add celery, onions, garlic and peppers and cook over moderate heat about 10 minutes, stirring often. Then add remaining vegetables (except fresh tomatoes), the malt vinegar and water. Bring to boil and cook over moderate heat, partially covered, for 1 hour, stirring frequently.

Then add hot peppers, tomatoes, curry powder, salt, sugar, tomato paste and tomato sauce. Bring to boil again and then simmer (stirring often) for another hour or two.

From this time on it is a matter of tasting for flavor, adding the potato flakes for desired consistency, and checking for hotness desired. Simmer until all vegetables are tender, but not mushy. When done, pour into sterilized jars and seal. This will make about 11 quarts. Store in refrigerator or cool place.