Place first three ingredients into non-metallic crock or bowl; mix well with wooden spoon. Add salt; mix thoroughly. Add
cold water to just cover; cover with towel. Place in cool spot overnight. Drain in colander, pressing out as much water
as possible; place in large kettle. In smaller pan, mix remaining ingredients, tying pickling spices in cheesecloth.
Bring to a boil; stir to dissolve sugar. Pour on vegetables; return to boil. Cook over medium heat 10-15 minutes or
until vegetables are tender but not soggy, stirring several times with a wooden spoon. Pack into hot, sterilized jars.
Yields approximately three pints.