In a large bowl combine water, salt and chopped vegetables

Cover and place it refrigerator overnight

Heat vinegar and sugar in large pot until just boiling

Wrap pickling spices and mustard seeds in a clean coffee filter and tie with string Add to vinegar

Drain vegetables and add to vinegar mix

Return mixture to just boiling

Remove from heat and allow to cool

Remove spice pack and place mixture into Mason jars

Keep refrigerated until served. Will keep 3-4 weeks