Mustard Pickles from Matty Matheson: A Cookbook – Food in Jars

Ingredients

• 2 cups 300 g pearl onions, sliced 1/4 inch (6 mm) thick
• 2 cups 200 g cauliflower, cut in 1/4 inch (6 mm) pieces
• 2 ups (300 g small cucumbers, seeded and sliced 1/4 inch (6 mm) thick)
• 1 cup 240 ml white vinegar
• 1/2 cup 100g granulated sugar
• 2 tablespoons dry mustard
• 1 tablespoon turmeric
• 1 tablespoon kosher salt
• 1/2 cup 65 g cornstarch