Victorian Tomato Relish - cooking recipe

Ingredients

24 tomatoes
8 onions
3 -4 lebanese cucumbers (or one large burpless cucumber, or a couple of ordinary cucumbers, but, because you need to use the)
1 1/2 ounces salt
2 lbs sugar (white, brown or half white or half brown)
0.5 (1687 ml) bottle malt vinegar or (1687 ml) bottle white distilled vinegar
3 tablespoons mustard
3 teaspoons cayenne pepper
6 tablespoons flour (for thickening)
3 tablespoons curry powder (use Clive of India if available)

Preparation

Cut up the unskinned tomatoes, onions, and unpeeled cucumbers.
Sprinkle with all the salt, stir it through, and leave overnight to draw out the liquid.
Strain off liquid- as much as you can.
Add sugar and vinegar.
Boil till tender then add mustard and cayenne pepper (you can vary this according to taste).
Mix flour and curry powder with extra vinegar and add to cooked tomatoes to thicken.
Bottle in sterilized jars.
Cover when cold.
Can be used immediately and also keeps really well.