These are pickled in a vinegary brine. Use any combination of vegetables, though no potatoes or winter squash. Beets will color the paler vegetables pink. Celeriac must be peeled; other roots only need a good scrub, but can be peeled if you like.
4 c water
1/2 c apple cider vinegar; or white wine vinegar
3 T sea salt
1 T minced or sliced garlic
2 t ground turmeric
2 t cumin seeds
2 t caraway seeds
pinch of cayenne pepper
8 c assorted chopped root vegetables
dill, fresh or dried, to taste
1. Combine water, vinegar, salt, garlic, turmeric, cumin, caraway, and cayenne in a medium pot. Bring to a simmer, then simmer gently for 5 minutes. Try not to bring to a full boil.
2. Pack vegetables, along with fresh dill sprigs or a sprinkling of dried dill, into two 1-quart glass jars or one 2-quart glass jar or four 1-pint glass jars. Pour brine over vegetables and cool to room temperature. Cover jars and refrigerate 3 days before serving. They’re best eaten within two weeks.