Chop the vegetables into ½–1 inch chunks. Sprinkle with half the salt, cover with water and soak overnight, then drain off water. Mix all the dry ingredients with a little of the vinegar to make a smooth paste. Add remainder of the vinegar to the vegetables and simmer in a strong pan until barely tender, about 10 minutes. Add some boiling vinegar to the smoothly blended paste. Return to the pan and boil for 10 minutes, stirring all the time, and allow to thicken. Turn into hot sterilized jars and seal.