1Slice all cabbage in 2-3 inch slices and layer with sprinkles of canning salt (lightly). I use a large plastic trash bag, much easier to stir and turn. Refrigerate for up to over night but at least 4 hours.
2When cabbage is ready, poke a few little holes in bottom of the bag and lightly rinse in the bag then drain liguid and dry as much as you can. I use a clean cotton dish towel or two.
3In the same bag add all the rest of the sliced veggies and turn til evenly mixed.
4Place the spices in a spice bag or a small piece of cotton cloth and tie securly. In med. heavy pot, add viniger, brown sugar and spice bag and cook until boiling and then simmer for 10 minutes stiring so sugar melts and does not burn. I never seem to have enough liguid and re-use the spice bag if more liquid is needed.
5Now fill clean hot canning jars(quarts) with veggies mix(pack full) and add viniger liguid to 1 inch of top and cap with hot lids and rings.
6With water bath method, fill canner with hot water and proccess for 12 minutes. Care when removeing jars, they will be very hot! Use canning tongs to remove and set jars on clean towel and let set over night. You should hear the lids pop with in 20 minutes to seal.
7Let these jars set for 3 weeks before trying and enjoy!!