Begin by chopping up your vegetables.

Mix them with some salt and let them sit overnight in the refrigerator to draw out excess liquid. 

The next morning, drain the vegetables well and press them into a clean white cloth to remove any remaining liquid. 

Combine the sugar and vinegar in a large pot or Dutch oven.

Tie your spices loosely up in a piece of cheesecloth or a clean cloth and add them to the vinegar mixture. Bring the mixture to a boil.

Once your vinegar mixture is boiling, add the vegetables. Stir everything together and return to a boil. Let the mixture boil gently for about 30 minutes, or until it has reduced by half. 

Remove the spice bag from the pot.

Add the drained salted vegetables and simmer for an additional 1-2 minutes to heat the veggies through.

Pack the hot half-pint jars with the piccalilli, making sure to leave about 1/2 inch of headspace at the top. 

Use a spatula to remove any air bubbles and wipe the rims of the jars clean.

Process the jars in a boiling water bath for 10 minutes (or 15 minutes above 6,000 feet in elevation). 

Remove the jars from the canner and let them cool on a clean rag at room temperature. 

Check for a tight seal on each jar, and store any jars that did not seal properly in the refrigerator. Store for up to one year.