Peel or trim all vegetables as appropriate and cut into bite-sized pieces, about 2 cm long. Place in a large bowl and mix in the salt. Cover and leave in a cold place for 24 hours.
Rinse the vegetables thoroughly. Drain and dry well and put into a large saucepan. In a small bowl, blend the cornflour with 75 ml of the vinegar and set aside.
Put the sugar, mustard, turmeric, ginger and black pepper in a separate saucepan. Add enough of the remaining vinegar to blend the ingredients to a smooth paste, then stir in the remainder. Bring to the boil.
Pour the spiced vinegar over the vegetables in the saucepan. Bring to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally, until the vegetables are just tender. Drain, reserving liquid.
Pack the vegetables into jars to within 1 cm of the rim. Stir the cornflour paste into the reserved liquid. Return to the large saucepan. Heat gently, stirring, until mixture boils and thickens. Pour at once over the vegetables to cover completely. Cover and seal to preserve.
Makes 1,8 kg.