I've used 3 kilos of mixed Cauliflower, Beans, Cucumber, Courgettes, and Onion, which have spent the night in a brine made from 4 pints of water to 250 gms coarse salt (above).
The following day they were drained and rinsed, then gently simmered for 20 mins in the pickling liquid, made from 2½ pints of clear Vinegar, 3 tsp Turmeric, 6 tsp dry Mustard, 6 tsp ground Ginger, and 8 oz Sugar. After the 20 mins, the vegetables were drained and placed in sterilised jars, and the remaining sauce thickened with 1½ oz Cornflour, and poured over the vegetables.
It looks good and smells good, but I have to wait 3 or 4 weeks before tasting..... just in time for sampling with my cold turkey on Boxing day.
