1Dice vegetables and mix with salt. Let stand at least 1 hour
2Drain well ... squeeze out juice
3Mix vinegar, sugar, mustard seed, celery seed, and dry mustard in a large pot and bring to a boil.
4Add vegetables and bring to a boil. Pour in hot jars and seal. Water bathe for 15 minutes. I put mine in jelly jars because I eat a jar all by myself. This recipe should make about 6 pint jars. Sometimes I have a bit that will not fit into the jars... it does not go to waste.