Slice all the vegetables thinly and uniformly so that they cure and pickle at a similar rate to each other, except leave the carrots whole and the cauliflower broken into florets. Arrange on a large plastic tray (keeping the different veg separate from each other) and sprinkle evenly with the fine Himalayan salt.
Leave for at least 1–2 hours at room temperature or overnight in the fridge below 5°C/41°F.
Prepare all the pickling solutions, one at a time (rinse the pan out between making each solution). In a small saucepan, heat the vinegar and sugar with the corresponding spices until the sugar dissolves and the mixture comes to the boil.
Transfer each of the salted vegetables into separate small bowls, then pour over the matching hot pickling solution.
Toss each veg in its pickling solution to coat evenly and then leave submerged to cool back to room temperature, stirring each bowlful of veg every 5 minutes.
Remove each veg from its pickling solution using a slotted spoon while the veg still has a bit of bite and before it softens too much. Discard the pickling solution, aromatics and spices before serving.
Serve all the pickled veg as a colorful side at a barbecue or as a starter.
Once drained off, these pickled vegetables will all keep together in a sealed container in the fridge for up to 2–3 weeks.
