Cut up your vegetables into small, bite-size pieces. Make sure they're even so they'll cook evenly once they're mixed with the sauce.
Sprinkle some salt on top, combine, and let it sit for 24 hours in a cool place.
After the 24 hours are up, rinse the vegetables with ice-cold water and drain thoroughly.
Blend the Clear Jel, turmeric, mustard powder, mustard seeds, cumin seeds, and coriander seeds into a smooth paste with some of the vinegar. In a saucepan, bring the rest of the vinegar, honey, and sugar to a boil.
Add the vegetables to the vinegar mixture, and bring the mixture to a boil. Once boiling,
Pour a bit of the hot vinegar over the blended spice paste and stir well. Add this mixture back into the saucepan and return it to a boil. Stir well to ensure the spice paste (and clear jel) are evenly incorporated into the mixture.
Simmer for 2-3 minutes to thicken the pickle, and fully heat the vegetables. Mix well to coat the vegetables in the sauce.
Pack the pickles into sterilized jars, leaving about ½ inch of headspace. Use a clean cloth to remove any food residue from the rim of the jar and put the lids on.
Process pint jars for ten minutes, adjusting for altitude.
Remove the jars from the canner, then let them cool on a clean rag at room temperature for 24 hours. Check the seals, label, and store.