Stir together ingredients in First Brine, making sure salt is dissolved, then pour over vegetables to cover. Make more brine if necessary. Let stand for three days, stirring well each day. I use a covered pail for this step rather than the large bowl.
Cover drained vegetables with the Second Brine Step -cold water to cover. Let stand 3 days, stirring each day.
Third Brine Step-Bring all 4 ingredients to a boil, stirring frequently. Add vegetables. Return to just the boiling point. Using a sieve and slotted spoon, pack the vegetables into hot sterilized jars to within 1 inch of top. Fill with brine to within 1/4 inch of top. Process 10 minutes in a boiling water bath.