Wash, trim and quarter vegetables. Put vegetables through food grinder, * using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in large saucepot; heat to boiling. Add vegetables; simmer 5 minutes, stirring occassionally. Continue simmering while quickly packing one clean, hot jar at a time. Fiil to within 1 cm of top making sure vinegar solution corers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 5-6 pints.