Turshi Shalgham

1. Wash the vegetables thoroughly and brush lightly.
2. Cut both ends of the turnips and scrape the brown spots using the blade of a sharp knife. If the skin of the turnips is hard, peel them, otherwise, leave them as they are.
3. Cut turnips in half widthwise and then thickly slice ​​lengthwise.
4. Gently remove the cauliflower florets.
5. Place the turnips and cauliflower in a large colander inside a large bowl.
6. Sprinkle generously with salt, mix well by hand and let them drain for about 10 hours in a cool place. Stir them several times while draining them.
7. Meanwhile, prepare the beets: peel and cut thick slices.
8. Place in a saucepan and cover with plenty of cold water.
9. Bring to a boil over high heat, then lower the heat and let the beets simmer until they are half cooked, about 15 minutes. Let them cool completely in the cooking water. Drain and reserve their cooking water.

Jarring

1. Place turnips and cauliflower florets in a large bastouga (traditional glazed pot) or in two sterilized glass jars, alternating with layers of cooked beets.
2. Mix the reserved beet cooking water and vinegar to obtain about 12 cups (3 liters) of liquid.
3. Season with salt again generously and pour the liquid into the jars.
4. Press the vegetables several times to allow the colors to spread evenly among the vegetables and let the air escape.
5. Add some water if necessary.
6. The vegetables must be completely immersed.
7. Finally add the juniper berries.
8. Close the jars tightly.
9. Reserve for about a week in a place with no direct light before eating