In a large non-reactive bowl, mix the veg with the salt and leave for 5 minutes. Then pour on enough cold water to submerge everything (although the veg will begin to float) and mix well. Cover and leave to cure for 24 hours in a cool place away from sunlight, mixing twice.
Next day, drain in a colander. Have your jars sterilized and filled with hot water. In a large pot, put all but
Dissolve the flour, turmeric and mustard powder in the remaining vinegar, then mix this into the vegetables, stirring thoroughly to avoid lumps. Bring to the boil and cook for a further 30 seconds, gently stirring all the time.
Decant into the drained jars and seal while warm. Sit on a tray lined with a tea towel and leave to cool. Store in the fridge and use within 4 months.
© 2007 Peter Gordon. All rights reserved.