Begin by washing and cutting all of the vegetables and keeping them in separate bowls. One type of vegetable at a time, partially boil each vegetable in lightly salted water for about five minutes. This will ensure the vegetables retain their colour. Discard the water and add fresh water to the pot for each vegetable.
In the meantime, clean and sterilize your jars and lids.
In a very large stock pot, place all of the dry ingredients and stir well to combine. Add in the water and vinegar and whisk to incorporate the dry ingredients - be sure to get rid of all the lumps if any form.
Bring to a low boil over medium heat until the sugar is dissolved. Once done, simmer for 5 minutes, stirring continuously.
Add the vegetables and stir to combine. Bring the mixture back to a low boil and allow to cook for 1-2 minutes.
Carefully ladle the mixture into hot jars, leaving ½ inch of headspace. Use a wooden skewer or chop stick to remove air bubbles. Wipe the rim of the jars clean and place a seal on each jar. Tighten the lid and process the jars in boiling water canner for 20 minutes.
One serving is equal to 1/4 cup.To sterilize your jars, wash the jars well in hot, soapy water. Rinse the soap off in hot running water and place the clean jars into a large pot of boiling water. Allow the jars to sit in the boiling water, fully submerged, for at least 5 minutes. Avoid contact with the inside of the jar when removing it from the pot or when filling it with the Preserved Mustard Pickles. To sterilize the seals and lids, wash them as you did the jars, and boil water in your kettle. Pour the boiled water into a clean bowl and drop the seals and lids into the water. Be sure the lids and seals and completely submerged.If you have a water bath canner, please follow the directions. If you do not have any specialized canning equipment, follow these instructions:
Fill a large stock pot with water. Lay a circular wire cooling rack into the bottom of the pot. This will act as a insulator between the jars and the bottom of the pot. The pot will get very hot; allowing the jars to sit directly on the heat source might result in breakage and you'll want to avoid this.
Bring the water to a rolling boil. You can use this hot water to sterilize your jars as described above. When you remove the jars and fill the jars with the pickles, you can use the same boiling water to process the jars for canning.
To process the jars, first, carefully lower the jars into the boiling water using a canning jar lifter. Leave a 1/2 inch between the jars; I don't like them to touch while boiling. You can do this in batches if you need to do so rather than overcrowding the pot.
Boil for a good 20 minutes. Remove each jar from the pot using the canning jar lifter. Set the jars aside and leave to cool for at least 12 hours.
About 30 minutes or so into the cooling time, the jars will making a popping sound. This sound is a result of the air contracting inside the jar which pulls the ring down creating a vacuum seal. You will note that the center of the lid will have been pulled down. When the jars are cooled, gently push down on the center of the lid. If the lid pushes down, the jar did not seal properly. Store that particular jar in your refrigerator and eat first. The rest of the jars can be wiped down with a moist towel, the lids re-tightened by hand, and labeled for storage.