Soak the chopped vegetables in 1/2 cup salt and water to cover for 3 hours. Prepare the pickling solution; combine and heat until the sugar dissolves. Drain brine from the vegetables and add to the sweetened vinegar mixture. Heat Just to the boiling point. Seal in sterilized jars.

From a hand written book of family recipes of Mabel [Nott] Weller, circa 1947. Posted by Jim Weller.