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Cut the vegetables into small, even bite-sized pieces.
Place the vegetables into a large colander (or sieve) set over a large mixing bowl. Add the vegetables to the colander, sprinkle with salt and stir to combine.
Cover with a tea towel and set aside in a cool place for 24 hours. This process draws they excess water from the vegetables, leaving you with crunchy vegetables.
Now thoroughly rinse the vegetables under cold running water to remove any excess salt. Take time to do this and ensure the salt has been completely rinsed off.
Place the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander onto a bowl with a little of the vinegar, and stir well to form a paste.
Place the remaining vinegar into a saucepan with the sugar and honey and bring to the boil.
Pour a little of the hot vinegar over the blended spice paste, stir well and return this paste to the pan. Gently bring to a boil and boil for 3–4 minutes to allow the spices to release their flavours into the sauce.
Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce.
Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids.
Set aside in a cool, dark place and leave for 4–6 weeks before opening. Use within a year.