1.Sprinkle salt over vegetables; stand overnight. Rinse under cold water; drain well.
2.Combine vinegar, sugar, turmeric, mustard powder, garlic and chilli in large saucepan. Bring to the boil, add vegetables; simmer, covered, about 5 minutes or until vegetables are just tender.
3.Take ½ cup of liquid from pan and blend with cornflour; stir into pan. Return to the boil; boil about 3 minutes or until thickened.
4.Pour into hot sterilised jars and seal while hot.
5.Store in a cool, dry place for 4 weeks before using.
Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling.Note