Put all the veggies through a food processor until finely chopped. In a large bowl or crock, mix veggies with the salt until well combined. Cover and let stand at room temperature for 12-18 hours. Drain.
Tie the pickling spices in a piece of cheesecloth. Combine the pickling spices, mustard, vinegar and remaining spices in a large pot. Simmer, uncovered for 20 minutes. Add the veggies and simmer for another 10 minutes. Remove pickling spices. Ladle mixture into hot, sterilized pint jars leaving ½ inch of headspace. Wipe the rim and screw on prepared lids and rings. Process in a boiling water bath for 15 minutes. Start counting processing time when the water in the canner returns to a boil. Remove jars and let them cool completely. Check seals and store for up to a year. Serve on top of hot dogs, eggs, or hamburgers!