Scrub beets well and cook them in salted boiling water for five minutes. Drain, rinse under cool running water, and when cool enough to handle, rub off skins. Cut beets in half through the stem end, place cut side down, and cut into slices 1/4 inch (six millimiters) thick.

If the turnips are one inch or so in diameter, cut them in half through the stem end. If they are a little larger, quarter them.

Pack beets and turnips into a clean one quart jar or two one-pint jars along with the garlic and chiles, including some chile seeds in the jar as desired for added heat.

Put the coriander and cumin seeds in a plastic bag, and crack them using the flat side of a large knife. In a medium pot, combine the vinegar, water, salt, sugar, coriander, and cumin and bring to a boil over high heat. Cook for three minutes, then pour the hot brine over turnips and beets. You may have more brine than you need, but make sure that all the coriander and cumin seeds get into the jar(s).

Cap jar(s) tightly and let stand in a sunny spot for the day. Refrigerate vegetables for at least 12 hours before serving. They will keep several weeks in the refrigerator.