Mix salt into veg mixture. Refrigerate over night. Toss a few times if desired.
Next day, drain well.
While it is draining, put everything from the vinegar down to the garlic into a large pot. Mix, bring to a boil, then lower to a simmer for 10 minutes.
Add the drained veg. Bring to a boil, then lower to a simmer uncovered for 30 minutes.
After 30 minutes, bring back to a boil.
Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
Leave 2 cm (½ inch) headspace for either size jar.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.