1prepare half pint sized canning jars and lids as directed in canning books.
2Put vegetables into a non metallic bowl and sprinkle with the canning salt. Let stand over night.
Next day, rinse in cold water and drain well.
3Bring vinegar to a boil. Add spices and sugar. Add vegetables and stir well to combine.
4Using a slotted spoon, fill canning jars with vegetables. cover with hot vinegar mixture and leave 1/4 inch head space..remove bubbles.
secure lids and process for 5 minutes in a hot water bath.
cool on a kitchen towl or rack for 24 hours and check for seal.