You can swap most any root vegetable—turnips, radishes, winter squash, kohlrabi, or any combination. Beets will bleed color into the other vegetables; if you don’t want the whole mixture to be pink, use golden beets. Add sliced jalapeno peppers, onions, ginger or any other spices for variety.
1. Peel carrots and cut into sticks about 4 inches long. Divide cardamom, coriander, cumin, and lemon zest between jars. Pack carrot sticks lengthwise into each jar.
2. Combine water and salt in a medium bowl; whisk until salt is dissolved. Pour brine over vegetables, being sure vegetables are completely covered; gently shake the jars a few times so brine percolates all the way down to the bottom.
3. Place a weight (a small Ziploc bag filled with water works well) into each jar to keep vegetables submerged. Cover mouth of each jar with a coffee filter or small, thin dish towel secured with a rubber band. Let stand at room temperature away from direct sunlight for 5 to 10 days. Cover with a lid and store in the refrigerator for up to three months.