Vegan Thanksgiving/Pickled Turnips and Beets

4       turnips, peeled and cut into 1/2-inch thick slices2       beets, peeled and cut into 1/2-inch thick slices3       inch long fresh ginger cut into 1/4-inch thick slices1       jalapeno1      clove garlic, peeled1/2   cup white vinegar4       tablespoons sea salt2       cups waterSterilized pickling jar-Make small cut in the jalapeno pepper and place on the bottom of the jar.-Add the garlic and half of the ginger.-Add half of the beets and top of half of the turnips.  Shake gently and then add the rest of the ginger, the rest of the beets and then the rest of the turnips.-Pour the vinegar over the vegetables.-Mix the sea salt with the water and pour over the vegetables until the jar is full.  Cover and shake gently.-Within 15 minutes you start to see the color change to beautiful burgundy.-Wait 1 week and open the jar.  You will have crispy  pickles with unique color and flavor that will complement any dinner.