Combine vegetables in a large mixing bowl, sprinkle with salt and toss. Cover with ice, let stand for 3 hours, then rinse under cold water washing thoroughly.
Drain well. Combine remaining ingredients in stockpot. Bring to boil, add vegetables and simmer 5 to 7 minutes. Distribute into hot jars leaving quarter-inch headspace. Fill with additional vinegar if needed. Be sure to remove air bubbles.
Process jars in a water bath for 10 minutes to seal properly.