Step 1

Place Varoma dish into position and weigh vegetables into it, then sprinkle with 2 tablespoons of the salt. Mix well, then cover with Varoma lid and place Varoma dish on a plate. Leave in a cool place overnight to drain. The following day, rinse vegetables in cold water, drain thoroughly and pat dry.

Step 2

Sterilise a glass jar (approx. 1 L) with lid and set aside.

Step 3

Place oil, mustard seeds, coriander seeds and turmeric into mixing bowl, then roast 3 min/100°C/speed . Scrape down sides of mixing bowl with spatula.

Step 4

Place mustard powder, cornflour and 2 tablespoons of the vinegar in a small bowl, then stir to make a smooth paste. Add paste to mixing bowl and mix 15 sec/speed 4. Scrape down sides and base of mixing bowl with spatula.

Step 5

Add sugar, remaining 220 g vinegar and remaining 1 teaspoon salt, then cook 10 min/100°C/speed 2.

Step 6

Add drained vegetables and stir with spatula until coated in the sauce. Cook 5 min/80°C//speed , to soften vegetables slightly. Pour into prepared jar and seal immediately with lid. Turn upside down to seal and cool completely. Set aside in a cool, dark place for a minimum of 4 weeks to allow flavours to develop, then serve as desired (see Tips).