In a bowl, mix together the vegetables,
pears and salt with 2 litres of cold water,
then cover and leave overnight.
The next day, drain the brine from the
vegetables, rinse briefly, then tip into a large
saucepan with the vinegar, ginger, coriander
seeds, mustard seeds and sugar. Bring to the
boil and simmer for 8-10 mins until the veg is
just tender but still with a little bite. Drain the
vegetables, reserving the liquid, and set aside
while you make the sweet mustard sauce.
In a large bowl, stir together the cornflour,
mustard powder and turmeric, then gradually
pour in the hot vinegar while whisking, until
you have a lump-free, thin yellow sauce.
Return it to the saucepan and bubble over a
low heat, stirring constantly, for 4 mins until
smooth and thickened. Stir in the veg and
spoon into five sterilised 500ml jars while hot,
then seal. Once cool, enjoy straight away, or
store in a cool, dark cupboard for 2-3 months.
Refrigerate once opened.