Giardinièire (pickled garden vegetables)

Ingredients

• Beetroot
• 500 ml (2 cups) raspberry vinegar
• 200 gm raw caster sugar
• 50 gm sea salt
• 4 juniper berries
• 1 bunch baby beetroot, trimmed, peeled, large ones halved
• Cabbage
• ¼ each red and Savoy cabbage (about 250gm of each), thinly sliced
• 40 gm (¼ cup) sea salt
• 65 gm caster sugar
• 60 ml (¼ cup) white wine vinegar
• Carrots and radish
• 1 tsp coriander seeds, crushed
• 500 ml (2 cups) white wine vinegar
• 250 gm caster sugar
• 75 gm sea salt
• 1 bunch each Dutch carrots and radishes, trimmed
• Cauliflower
• 500 ml (2 cups) tarragon vinegar
• 350 gm caster sugar
• 4 each thyme sprigs and fresh bay leaves
• ¼ tsp yellow mustard seeds
• 1 cauliflower, broken into florets
• To serve: crusty bread and mâche cress