In a glass measuring cup, mix together the hot water, sugar, and salt.

Stir together the water and sugar until it's completely dissolved. Let this sugar water cool down while you chop the vegetables.

After that, fill a one quart mason jar with the chopped vegetables until full to the top.

Now it's time to add the vinegar to the cooled sugar water and stir it together.

Pour the prepared brine over the vegetables in the mason jar and cover.

Let this sit in the fridge at least overnight or for 2-3 days before serving.