Mixed garden pickles

Here in Rural Bulgaria it's simpler. For a large jar of pickles they take anything that is left at the end of the year when they are clearing the garden, typically carrots, peppers, chilli, green tomatoes, garlic, okra, cabbage and some mini tomatoes fo decoration, a lovage leaf, or dill, one teaspoon of salt, one dessertspoon of sugar, one shot of wine vinegar (50ml)

Arrange whole veg and chunks of cabbage in the jar, push herbs in, add salt and sugar and vinegar and fill to the top with water and shake things up a little to distribute. Waterbath for 20 minutes once you have slowly brought the bath up to simmer, cool till handleable, dry the jars and turn upside down to cool properly and you will find out if you have any duff jars. Turn once a day for three days. Voila, eaten before every eal once te salad is finished.

Recipe given by a Baba of 87 years

Thanks very much to both - something else to do with the surplus, rather than make way toooooo much chutney 

Here's an American one for mixed veg
Preparing and Canning Pickled Vegetables

Pickled Mixed Vegetables

4 lbs of 4- to 5-inch pickling cucumbers, washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard)
2 lbs peeled and quartered small onions
4 cups cut celery (1-inch pieces)
2 cups peeled and cut carrots (1/2-inch pieces)
2 cups cut sweet red peppers (1/2-inch pieces)
2 cups cauliflower flowerets
5 cups white vinegar (5 percent)
1/4 cup prepared mustard
1/2 cup canning or pickling salt
3-1/2 cups sugar
3 tbsp celery seed
2 tbsp mustard seed
1/2 tsp whole cloves
1/2 tsp ground turmeric
Yield: About 10 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, mustard seed, cloves, turmeric. Bring to a boil. Drain vegetables and add to hot pickling solution. Cover and slowly bring to a boil. Drain vegetables but save pickling solution. Fill vegetables in sterile pint jars, or clean quarts, leaving 1/2-inch headspace. Add pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Mixed Vegetables in a boiling-water canner.
                                    Process Time at Altitudes of
Style of Pack   Jar Size   0 - 1,000 ft   1,001 - 6,000 ft      Above 6,000 ft
    Hot                 Pints   5 min              10min                        15min
                        Quarts   10 min.                 15   min.                        20 min
I've heard of watermelon rind pickles and pickled pumpkin, but neither sound very appetizing to me.