Cut up all vegetables and combine in a large bowl. Sprinkle with turmeric over vegetables.
Dissolve salt in 2 quarts of cold water and pour over cut vegetables and let stand for 2-4 hours.
Combine brown sugar. white vinegar, and spices in a large saucepot and bring to a boil. Take off heat and let sit.
Take out brined vegetables and drain completely.
Strain liquid to take away large spices. Pour sugar vinegar spice liquid over drained vegetables. Cover and let sit in refrigerator overnight or 12-18 hours.
Prepare water bath canner, equipment, and mason jars with lids and rings.
In a large stockpot, heat vegetables in the sugar vinegar mixture until the relish is hot throughout.
Pack hot relish into hot mason jars leaving a ½ inch headspace.
Add pickle crisp to each jar if you want but it is not necessary.
Remove air bubbles, wipe down jars, and place lids.