Chop first 5 ingredients.
Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.
Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 15 minutes.