1. Combine all the vegetables in a large bowl. Add salt, and mix well. Add enough cold water to over vegetables, and set aside for 8 hours or overnight. Drain; rinse well underwater, and drain in a colander.

2. Whisk remaining ingredients in a large nonreactive stockpot until combined. Add 2 cups water; bring to a boil. Reduce heat; add vegetables. Cook until warmed through, about 15 minutes. Transfer to a nonreactive container; set aside until cool. Cover; refrigerate up to 3 weeks.