Ingredients
Method
1.Combine salt and the boiling water in large non-metallic bowl; stir until salt dissolves. Add the cold water. Add vegetables; mix well. Cover with a large plate or a sealed plastic bag half-filled with water to keep vegetables submerged; stand overnight.
2.Rinse and drain vegetables well; drain on absorbent paper.
3.Combine vegetables, vinegar, sugar and spices in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.
4.Blend cornflour with the water in small jug until smooth, add to pan; cook, stirring, until mixture boils and thickens.
5.Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.
6.Store pickles in a cool, dark place for at least three weeks before opening.
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