DIRECTIONS: Chop all vegetables into big pan and sprinkle 1/4 cup salt over the top of vegetables. Cover with ice and let stand for two hours. After two hours, drain, and add to the vinegar mixture.
Place mixture on the stove and bring it to a boil. Fill hot sterilized pint canning jars with hot relish mixture and fill to 1/2" from top. Wipe jar rims clean and seal with NEW canning lids and bands.
Place jars in hot water bath canner and cover with water. Bring water to a boil and then process the jars for 10 minutes in the boiling water. Remove canner from heat and lift jars out of water with jar lifter and place on towel to cool for 24 hours before storing.
When jars are cooled, using a magic marker, write the date and contents on the lid and store.
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