Mix veg and either salt OR salt sub well and refrigerate veg mixture 4 to 6 hours or over night. Toss a few times if desired.
Drain well.
While it is draining, put everything from the vinegar down to the dry mustard 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 10 minutes.
After 10 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 10 minutes; increase time as needed for your altitude.