Place vegetables in large bowl or pail and cover with a brine made of 1 cp. coarse salt to each 10 cps. of water. Let stand 3 days mixing once a day. After 3 days drain well, cover with cold water & leave for 3 more days stirring well once a day. Drain. Place vegetables in sterilized jars.
Measure brine ingredients into alarge kettle, bring to a boil and boil hard for one minute. Pour over prepared vegetables, seal jars and store for one month before eating.