Finely chop all the vegetables and mix together. Pour the salt over them and let stand for 1 hour.
Drain the vegetables and then add the rest of the ingredients (vinegar, sugar, spices) in a large pot and bring this to a boil. Place in sterilized jars, seal with lids & rings
and process in a water bath for 20 minutes.
Check to make sure the seals are good and store at room temperature!
(Side Notes: Again, I cut this recipe in half. I find it wiser for me
to do this until I know we like a new recipe. Instead of using
mustard seed I used 1 tsp.of ground mustard. The spice
cabinet must have finished off the mustard seed that I
was so sure was in there! Results... the brine isn't
as clear as it would be using seeds, but the flavor is good!)
I've had alot of fun with the February challenge!!
THANKS for 'making' me climb further out of the box concerning carrots! :)