Step 1

Chop vegetables finely using a food processor or grinder. Place the chopped vegetables in a porcelain or glass container and sprinkle with the salt. Cover and let them stand overnight.

Step 2

Place the vegetables in a large colander and rinse very well under cold running water. Divide into smaller batches if necessary.

Step 3

Drain thoroughly and place in a large stockpot. Combine remaining ingredients and pour over chopped vegetables. Heat to boiling and then boil for 4 minutes.

Step 4

Ladle into clean pint jars that have been sterilized in boiling water. Seal with sterilized lids according to manufacturer instructions. Process in a boiling water bath for 10 minutes.