Step 2

Chop or shred your vegetables. How small or large you chop your pieces is a matter of personal preference. 1 grate everything in my Cuisinart with the grater blade.

Step 3

Combine first 5 ingredients in a large nonreactive bowl.

Step 4

Combine salt and 4 cups water; stir until the salt is completely dissolved and pour over vegetables. Toss to combine and chill 8 hours.

Step 5

Drain vegetables; rinse and discard liquid.5 Combine vinegar, sugar, and seasonings in a large Dutch oven. Add the vegetables and bring to a boil over medium heat; reduce heat to medium-low, and simmer 10 minutes.

Step 6

Pack hot mixture into hot jars, filling to 1 inch from the top of the jar to allow for expansion

Step 7

wipe the jar tops to remove any vegetable residue and cover them with metal lids and screw bands on firmly but not too tight.

Step 8

Lower jars into boiling water and let sit 10 minutes

Step 9

Remove jars and let sit undisturbed on the counter for 24 hours

Step 10

Check seals to make sure they are sealed properly.

Step 11

Refrigerate and use any that did not seal

Step 12

Remaining jars can last up to a year in a cool, dry pantry