1. Combine first 7 ingredients; toss to coat with salt. Place mixture in a large colander. Place colander in sink; drain 3 hours.
2. Combine cider vinegar and remaining ingredients in a large Dutch oven; bring to a boil. Gradually add vegetables, one handful at a time; cook 10 minutes or until cabbage just begins to wilt. Using a slotted spoon, divide hot cabbage mixture among 7 (1-pint) hot sterilized jars. Divide hot vinegar mixture among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.
3. Process in boiling-water bath for 15 minutes. Remove from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 1 week before eating. Store in a cool, dark place for up to 1 year.
Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.