Easy Mustard Pickles

Ingredients

2 kg prepared vegetables (cucumber, green beans, green tomato
cauliflower, onion etc, peeled and diced)
1 1/2 cup salt
4 1/2 litres cold water
5 cups vinegar (use brown malt vinegar or white or cider)
3/4 cup sugar
1/4 cup flour
3 tablespoons dry mustard (powder)
1 tablespoon turmeric
1 tablespoon ground ginger (powder)

Instructions

Make a brine (mix) out of salt and water. Soak vegetables in this for 24 hours. Drain. Heat together vinegar, sugar and giner. Add vegetables. Simmer 20 minutes. Drain, (reserve hot vinegar) pack into hot, washed jars. Mix flour, mustard and tumeric to a thick paste with a little brine, add Hot vinegar, boil sauce until thickened. Pour over the vegetables in the jars, cover. Keep 4 weeks before using. Good with cold meat, cheese etc.