Mustard Pickles - cooking recipe

Ingredients

1/4 None small cauliflower, cut into small florets
2 None small zucchini, sliced into thin rounds
1 None small red pepper, cut into 1 inch pieces
1 None mini cucumber, cut into 1 inch pieces
3.5 oz green beans, trimmed, cut into 1 inch pieces
2 tbsp salt
1 tbsp mustard powder
1 tsp ground turmeric
2 tsp ground ginger
1 tbsp flour
1/2 cup apple cider vinegar
1/2 tsp celery seeds
2 tbsp sugar

Preparation

Combine vegetables in a large bowl and sprinkle with salt. Let stand, covered, overnight. The following day, rinse vegetables to remove excess salt and drain.
Place mustard, turmeric, ginger and flour in a medium saucepan. Gradually add vinegar and stir until smooth. Stir in celery seeds and sugar. Bring to a boil then reduce heat and simmer for 10 mins, or until slightly thickened. Remove from heat and let cool slightly.
Pack vegetables into clean jars. Pour brine over vegetables, shaking jars to remove air bubbles. Tighten lids and let cool in refrigerator.