How to preserve for the winter vegetables under mustard marinade?

How to preserve for the winter vegetables under mustard marinade?
Very tasty mixed vegetables.

Structure:
Two hundred fifty grams of small cucumbers;
Five hundred grams of green beans (we cut them slices 1 cm long);
On four pieces sweet red and green pepper (we cut small squares 1 by 1 cm).
Two hundred fifty grams of small onions;
Two hundred fifty grams of the green tomatoes cut by slices;
Two hundred fifty grams of a cauliflower;
Hundred fifty grams of the cleared wide beans;
Three hundred grams of salt;
Ninety grams of a flour;
Four hundred grams of sugar;
Four tablespoons of dry mustard;
Two tea spoons of a turmeric;
Pepper half-teaspoon;
Vinegar liter;

We pour out all vegetables in a big cup. We postpone one tablespoon of salt, and we dissolve other in two liters of water. We fill in vegetables with a brine, and a way they will stand 24 hours. Then the brine is cleaned and we fill in allsorts with fresh water for two hours.

We mix all dry ingredients, we add a salt tablespoon. We connect vinegar from 600 ml of water, we heat to boiling and we pour out dry mix there.

Vegetables it is filtered and we fill in with hot marinade. Hot it is displayed on banks, we cool and we clean on storage.

Bon appetit!
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