Prep all the vegetables, how fine you dice them is your preference. Place the veggies in a strainer over a bowl, mix the veggies as you sprinkle in the salt. The purpose of the salt is to remove the water from the veggies and keep them crisp. Let the veggies sit for 30 minutes to an hour.

Rinse the veggies in fresh water and kind of squeeze them dry of any water, be gentle, don't squash everything, just most of the water out of them, then spread them out on paper towels to remove any remaining water.

In a medium sauce pan, add all the brine ingredients and bring to a simmer. Let the brine simmer for 10-15 minutes.

While the brine is simmering, pack the veggies into a warmed Mason quart jar leaving about 1 inch of space at the top.

Remove the brine from heat and carefully pour into the quart jar, covering the veggies by an inch or so. Use a knife and poke into the veggies to release any air trapped.

Set the jar aside to cool to room temp. When the jar is cooled, place the lid and ring on and place in the fridge.

Chill in the fridge overnight before first use. Store in the fridge and use within 2-3 weeks.

Use as a topping on burgers, hot dogs, added to potato or pasta salads, etc.