Mustard Pickles

Directions

1. 1
   Cut all the vegetables into 1/2in cubes.
2. 2
   Put in a large bowl and mix in the salt.
3. 3
   Pour in enough water to cover, and leave to stand for 2 hours.
4. 4
   Tip the vegetables into a large sieve and drain thoroughly.
5. 5
   Return to the bowl.
6. 6
   Boil the vinegar with the sugar and water.
7. 7
   Stir in the turmeric, mustard and ginger.
8. 8
   Slowly add the flour, whisking to get rid of any lumps.
9. 9
   Leave to simmer gently for 3 minutes until thickened.
10. 10
    Pour the mixture over the well-drained vegetables and mix well.
11. 11
    Allow to cool, then refrigerate.
12. 12
    Alternatively spoon into sterilised jars, and cover immediately with airtight, vinegar-proof lids.