Make sure that all vegetables are cut to uniform sizes
In a deep bowl, add all chopped vegetables and cover with water.
Add salt and mix. Leave to sit in brine for at least an hour (or overnight)
Add sugar, turmeric, cloves, vinegar, and mustard in a deep pot over medium heat.
In a small bowl add the cornstarch and a little of the liquid above and mix with the cornstarch till dissolved.
Add cornstarch mix to pot and continue to whisk.
Whisk the mixture until it starts to boil, trying to eliminate any lumps.
Lower stove to a simmer for about 10 minutes as you continue to whisk
Drain the vegetables from the brine liquid, add them to the mustard liquid, and mix well.
Bring to a boil then lower to a simmer as the mixture thickens up while randomly stirring it for about another 5 - 8 minutes.
Once at a nice relish texture, remove from heat and store in an airtight, sterile jar