1/2 cup rice vinegar | 1 tablespoon white wine vinegar | 1 1/2 cups hot water | 5 tablespoons sugar | 1 tablespoon plus 1 teaspoon kosher salt |  | put everything in a pot or big pitcher and stir until the sugar and salt have dissolved. |  | Using clean canning jars, fill with your vegetable in a way that shows off the beauty of it, pour over the brine until the vegetables are completely covered and the jar is full, and screw on the cap. Refrigerate for up to 2 months. Start tasting after the first day to see how the flavor and texture are developing. They are ready to eat as soon as you think they are.