Beetroot500 ml(2 cups) raspberry vinegar200 gmraw caster sugar50 gmsea salt4juniper berries1 bunchbaby beetroot, trimmed, peeled, large ones halvedCabbage¼ eachred and Savoy cabbage (about 250gm of each), thinly sliced40 gm(¼ cup) sea salt65 gmcaster sugar60 ml(¼ cup) white wine vinegarCarrots and radish1 tspcoriander seeds, crushed500 ml(2 cups) white wine vinegar250 gmcaster sugar75 gmsea salt1 bunch eachDutch carrots and radishes, trimmedCauliflower500 ml(2 cups) tarragon vinegar350 gmcaster sugar4 eachthyme sprigs and fresh bay leaves¼ tspyellow mustard seeds1cauliflower, broken into floretsTo serve:crusty bread and mâche cress
For beetroot, combine all ingredients (except beetroot) and 800ml water in a saucepan. Boil over medium heat, add beetroot, cook until tender (8-15 minutes). Cool, refrigerate until pickled (1-2 days).
For cabbage, combine cabbage and salt in a non-reactive bowl, stand, stirring occasionally, until wilted (1 hour). Add sugar and vinegar, toss to combine, refrigerate until pickled (1-2 days).
For carrots and radish, heat a saucepan over medium-high heat. Add coriander seeds, stir until they pop (1-2 minutes), add vinegar, sugar, salt and 750ml water. Bring to the boil, cook for 5 minutes. Add vegetables, then cook for 2 minutes. Cool, refrigerate until pickled (1-2 days).
For cauliflower, combine all ingredients (except cauliflower) and 800ml water in a saucepan. Simmer over medium heat, add cauliflower, cook until tender (3-5 minutes). Cool, refrigerate until pickled (1-2 days).