Prepare vegetables. Chop all vegetables into small, uniform pieces. Place in a large nonreactive bowl, sprinkle with canning salt, and cover with cold water. Let stand 4 hours or overnight.
Drain and rinse. Drain vegetables in a colander and rinse well under cold water to remove excess salt.
Make the brine. In a large stainless steel pot, combine vinegar, sugar, celery seed, dry mustard, mustard seed, turmeric, and ginger. Bring to a boil, stirring to dissolve sugar.
Cook the relish. Add drained vegetables to the brine and simmer for 10 minutes, stirring occasionally. Vegetables should be heated through but still crisp.
Fill jars. Ladle hot relish into hot sterilized jars, leaving ½ inch headspace. Add ¼ teaspoon Pickle Crisp if using. Remove air bubbles, wipe rims, and apply lids fingertip-tight.
Process. Process in boiling water bath canner for 10 minutes (adjust for altitude). Turn off heat, remove lid, let sit 5 minutes, then remove jars to a towel-lined counter.
Cool and store. Let jars cool undisturbed for 12-24 hours. Check seals, remove rings, and store in a cool, dark place for up to 1 year.