How to Make It
Combine first 5 ingredients in a large Dutch oven. Combine salt and 4 cups water; stir until salt
dissolves. Pour over vegetables in Dutch oven. Chill 8 hours. Drain vegetables; discard liquid.
Combine vinegar and next 4 ingredients in Dutch oven; add vegetables. Bring to a boil over medium heat; reduce heat to medium-low, and simmer, covered, 10 minutes.
Pack 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. Process in boiling-water bath 10 minutes; cool.