1. Stuff the julienned vegetables into sterilized mason jars 2. In a small saucepan combine water, white vinegar, rice vinegar, sugar and salt 3. Bring just to a boil over medium-high heat and remove from heat 4. Carefully pour brine over vegetables, filling jars to the top 5. Cool to room temperature; cover and refrigerate until ready to use Can be eaten immediately after cooling. Stores up to 3 weeks in the refrigerator.