Bread and Butter Pickle
Place the sliced vegetables in a glass bowl and sprinkle with the Salt. Leave for 12 hours or overnight. Strain the vegetables and rinse thoroughly with cold water. Pat them dry with kitchen paper.
Pour the vinegar into a large stainless steel preserving pan. Add the remaining ingredients and bring up to the boil. Boil the vinegar mixture for 10 minutes.
Add the drained vegetables and bring the mixture back up to the boil. Remove from the heat and pack into large hot sterilised jars.