Prepare all vegetables and place in large container. Dissolve salt in cold water and pour over the vegetables. Place in the refrigerator for 12 to 18 hours. Drain thoroughly. In a large pan, place vinegar, spices and sugar. Bring to a boil and boil for 3 minutes then add drained vegetables.

Simmer until thoroughly heated. Pack boiling hot vegetables and syrup into jars leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method.

At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals.

Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

Processing: As published by Mrs. Wages: "process 15 minutes" (boiling water bath canner) - 15 minutes.