Put all vegetables through a food chopper using a coarse blade. Drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with the salt and let stand overnight.
Next morning drain off as much liquid as possible. Add spices, sugar, and vinegar to vegetables and mix well. Pack into sterilized jars to within 1/2 inch of top. Put cap on and screw band tight. Process in boiling water bath for 15 minutes. Makes 5-6 pints.
By Sandy from Graettinger, IA
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