In food processor or food chopper with coarse blade, chop vegetables. I find the best way to do this is to coarsley chop the vegetables before putting in the processor, and then pulsing briefly- you want small chunks, not puree.
Sprinkle with salt and add 2 1/2°C cold water. Let stand for 1 hour and drain well.
In large saucepan combine sugar, flour and spices; gradually stir in vineagr and water.
Add drained vegetables and bring to boil; reduce heat and simmer for 30-60 minutes, stirring often. Pack into hot sterilized jars leaving 1/8 inch headspace.
Seal immediately, label and store in cool, dry, dark place.