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1
Cut the cleaned artichokes into slices approximately one-quarter inch thick.
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2
Peel the onions, cut in half and slice very thinly.
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3
Cut the sweet peppers in half, remove core, seeds and white inner membrane.
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4
Slice sweet peppers in fine julienne.
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5
Core and finely shred the quarter head of cabbage.
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6
In a large bowl, combine salt and water and place the vegetables in this brine.
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7
Leave to soak for 24 hours.
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8
Then drain vegetables and rinse quickly under running water to remove excess salt.
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9
Set aside.
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10
Sterilize the pickle jars and tops.
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11
In a large kettle, mix the mustard with a few tablespoons of vinegar.
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12
When well-blended, add remaining vinegar and sugar, stirring until you have a thick, well-mixed cream.
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13
Add the mustard seed, turmeric and cayenne and mix well.
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14
Bring the mustard paste to a boil and cook at a rolling boil for 10 to 15 minutes, or until it is reduced and thickened.
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15
Remove from heat and add vegetables to the paste and mix thoroughly, until vegetables are well coated.
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16
Place over medium-high heat and quickly bring to a rolling boil.
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17
Then turn the heat down and simmer gently for three to four minutes.
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18
The vegetables should be thoroughly hot but still retain their crispness.
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19
Immediately fill the sterilized jars, leaving about a quarter of an inch at the top.
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20
Seal according to the manufacturer's instructions, and when cool store in a cool, dry place.
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21
Let stand at least 10 days before serving; may be kept several months.
