Combine vinegar, sugar, salt, mustard and turmeric in a large flameproof ... Add 2 to 3 heads of dill or 1 tablespoon dill seeds and 1/2 teaspoon mustard seeds to each jar. Pour hot vinegar ...

For the pickled vegetables, place the vinegar ... mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée. Taste the mixture and add salt ...