In a small saucepan, bring water, salt, bay leaves and dill seeds to a boil and take off heat to chill.
Wash cabbage and remove the brown or wilted outer leaves. Cut the cabbage in half, right through the thick stem. Cut this 'half' in half once more, making quarters of the cabbage. Place the flat side of the quarter cabbage on the cutting board and cut the core off. Do this for the remainder quarters, discarding the core. Cut the core-less quarters lengthwise once more. Then cut across the quarters at about 1" intervals.
Wash carrots and peel them if the skin looks dry. Slice the carrots using a crinkle knife or a regular knife.
Wash beets and remove the greens, stem and root tip. Cut them in half. Place the flat end on the board and make 6-8 cuts across the beets. Using the crinkle cutter, work your way across the 6-8 cuts, making crinkly-looking strips of beets.
Toss the cut carrots and beets into the bowl with the cabbage.
Wash and cut the jalapeno pepper in half, removing the ends, pith and the seeds. For extra heat, keep the seeds. Stack both jalapeno halves and thinly slice them.
Peel and thinly slice the garlic. Toss into the bowl of vegetables.
Add the oil and apple cider vinegar to the chilled salt water and whisk briskly to combine everything.
Pour the marinade over the vegetables and stir well.
Keep at room temperature for 3 hours and then place in the refrigerator. Salad will be ready in 24 hours.
Stores well in the refrigerator for up to 10 days.
This recipe calls for a whole cabbage, making enough salad for a large party. Cut the recipe in half if making for smaller group.