Put all the vegetables in a large bowl and sprinkle with salt.

Cover with cold water and let stand for 2 hours.

Drain vegetables well, then press out as much liquid as possible.

In a large pot, combine sugar, vinegar and seeds.

Bring to a boil and add vegetables.

Bring back to a boil and simmer for 10 minutes.

Ladle into pint jars according to standard canning procedures.

Process in a hot water bath according to your altitude (10 minutes for up 50 at 1000 ft.).