Grandma added a teaspoon of mixed spice to this recipe, so she must have thought that this improved it.  It would have given it a slightly more exotic flavour than the original recipe.  There is no explanation – just the mixed spice added in pencil at the top of the page.

1 qrt of vinegar.  2 lb onions.  1 lb cucumber.  1 lb green tomato.  1 1/2 cups sugar.  1 cup salt.  4 tablespoons flour.  1 dessertspoon mustard.  1 dessertspoon curry.  1 dessertspoon tumeric.  1 teaspoon pepper.  1 teaspoon mixed spice.

Cut vegetables and boil with salt until tender.  When soft, strain.

Mix dry ingredients with a little vinegar.  Boil remainder of vinegar.  Add vegetables to it.  Then stir in the other ingredients and boil for a few minutes.

Grandma doesn’t say so, but obviously, you have to bottle this in one or more jars that do not allow any metal contact with their contents.  If the lids are metal, you must use a rubber ring, or pour melted wax onto the top of the pickles, like we used to do for jam to stop it growing mould on the top.  Do people still do that today?