In a sizable bowl, combine all the vegetables with the salt and water. For an hour, cover with a cloth and leave. To drain the vegetables, wait an hour.

In a sizable saucepan, combine the drained veggies, vinegar, sugar, turmeric, mustard powder, crushed ginger, and nutmeg. Bring to a simmer. Until the vegetables are cooked, simmer uncovered for about 10 minutes.

Sterilize the jars while the vegetables are cooking. One 32 ounce/1 liter jar is required.

The jars and lids should be fully submerged in a big pan of water. For ten minutes, bring the water to a boil. When ready to use, keep the jars hot and use tongs to take them from the water. Dry by setting on a towel.

To thicken the paste, combine a little water with the flour and stir it into the pan of veggies.

Leave an inch of room at the top of the jars before filling them, and then carefully cap them. This will accommodate any more liquid the vegetables might omit. 3–4 weeks should be given for pickling. Refrigerate for up to a week after opening. For a simple way of long-term preservation, use cans