Instructions: In a large mixing bowl or crock, combine all the vegetables, including the garlic. Sprinkle them with the salt; stir and let the vegetables stand three hours. Drain well.

Combine the sugar, vinegar, water and spices in a large preserving kettle and heat to boiling. Stir in the vegetables and heat again to boiling. Pack the vegetables into clean, hot pint jars to within 1/2-inch of each jars top.

Pour in the hot liquid to within 1/2-inch of each top. Wipe off the tops and threads of the jars with a damp cloth. Put on prepared lids and seal as the manufacturer directs.

Process in a boiling water bath for 15 minutes.

This recipe yields about eight (1-pint) jars.

Yield: 8 pints

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