2Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill for 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce hat and simmer for 3 minutes.
3Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
4Process jars in boiling water bath for 15 minutes. Store in cool,dry place.