Ingredients
1 cup rice vinegar
1 cup water
1/3 cup white wine vinegar
3 tablespoons granulated sugar
2 teaspoons kosher salt
Preparation
Mix ingredients and additional flavorings (if appropriate) together in medium non-reactive saucepan; bring to simmer. Pour over 1 - 1 1/2 pound of vegetables held in a large non-reactive bowl. Cool to room temperature and refrigerate overnight before serving.
