Arrange the sliced apples in layers in a bowl sprinkling each layer with salt.
Set aside for twenty minutes and then drain them thoroughly.
Blend together turmeric powder, mustard seeds and dry ginger powder with two teaspoons vinegar.
Pour the remaining vinegar into a non-stick pan.
Add sugar, cloves, black peppercorns and shallots and bring the mixture to boil.
Stir in the ground paste and boil for ten minutes.
Add apples and cook for twenty minutes or till the apples are tender yet retain their shape.
Transfer the pickle into a sterilized glass or porcelain bottle and keep covered tightly.