1Cook each vegetable separately until tender but not mushy.
When each one is finished lift out of hot water with slotted spoon and rinse with cold water to stop its cooking and preserve its color.
Drain, then layer into a large pan.
2Combine the sugar, vinegar, water and spices in a 15 quart stockpot (or do half a batch at a time in an 8 quart kettle) and bring to a boil.
Make sure the sugar is fully dissolved, then spoon all the vegetables(or half of them,depending upon the size of the kettle) into the syrup and boil for 5 minutes.
3Stir gently only to mix the vegetables well.
Spoon into hot sterilized jars and seal.