Instructions: Chop and combine all vegetables in a large kettle. Stir in salt and let stand at room temperature overnight. Drain. Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6 inch square of cheese-cloth. Tie with a string and add to the kettle. Bring the liquid to a boil and then simmer 30 minutes. Add vegetables and return to simmer for 30 minutes. Discard spice bag. Spoon into hot sterilized jars and seal.

Note: Follow canning jar instructions for processing times, or the current USDA guidelines.

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