Wash and peel the beets. Cut off the top and root end. Uniformly slice on a mandolin directly into a bowl. Or use a knife.

Cut onion into uniform slices using a mandolin or knife.

Wash and slice the jalapeno. If you wish to have less heat, remove as many seeds as possible.

Peel the papery skin from the garlic.  Cut into fine slices.

Combine water and salt in a small bowl.  Stir to dissolve the salt.

Place all vegetable slices into the jar or small crock. 

Add spices. 

Pour in brine (water/salt mixture). If the brine does not cover the vegetables, create more brine at a ratio of 1 teaspoon per 8oz. cup of water.

Leave the container out on a countertop or table so you check the fermentation process.  Allow the batch to sit at room temperature for at least four days.

Taste your ferment on day five.  Not tangy enough?  Allow fermenting at room temperature for another day or two.

After that, replace the lid with airlock with a solid lid and set the container in a cool place such as a root cellar or refrigerator.