Cut all the vegetables into 1 cm thick strips. De-seed wherever necessary. Take all the spices in a muslin cloth and tie them together. Heat 1 cup water, add sugar, sea salt and stir till dissolved. Take it off the heat. Stir in vinegar and mix.
Dip the spices tied in the muslin cloth and let it soak. Once the water has cooled, take away the spices. In a glass jar layer the prepared vegetables one after the other in the following order: beetroot, baby corn, cucumber, yellow zucchini, capsicum, green chillies, turnips, red pepper and pack it by pressing slightly.
Add the prepared spiced water. All the vegetables should be completely covered. Cover and keep it for 2 days before it is ready to be served. It will keep for 2 months in the refrigerator.