Add all the vegetables to a large bowl, cover with water and stir in the salt. Cover with a towel and leave for 1 hour. After 1 hour drain the vegetables.

Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ground ginger and nutmeg to a large saucepan and bring to a simmer. Simmer uncovered about 10 minutes until the vegetables are tender.

While the vegetables are cooking, sterilize the jars.

Fill a large pan (a pasta pan works well) with water and completely submerge the jars upright, lids as well.

Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs.

Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.

Fill the jars, leaving 1-inch space at the top and seal the jars tightly.

Store up to 3 months in a cool dry place.