Pickled Vegetable Sticks

A fermentation of any firm vegetable which will hold its shape when sliced and packed tightly into a jar.

Scrub and then peel the vegetables. Slice into snack size sticks, and pack into a clean jar. I used wide-mouth mason jars.
Pour water into the jar to cover vegetables. There should be a measurable amount of liquid over the top of the vegetables. Then pour the water from the jar into a measuring cup, being careful to keep the veggies in the jar. Create a brine with the proportions of 3/4 tbsp salt to 1 cup of water. Remember there are 4 tsps to 1 tbsp. Pour the brine back into the veggie jar. You may want to add some spices, whatever appeals to you. If needed, weight the vegetables to keep them submerged.
Cover the jar with cheesecloth or something similar to keep out the dust, and put the covered jar in a cool, dark place for a few days. Check every day for bubbles and good smells. When fermentation starts, you can replace the cloth with an actual top. If you use a regular canning top, make sure to release the gasses every day. Start tasting the vegetables around the 4th day or so. When you are satisfied with the flavor, move your pickles to the fridge to slow the fermentation.