Peel, seed, and dice them as necessary. Place them in a bowl and cover them with salt water (½ cup salt to every gallon over water). Weight the vegetables with a plate to keep them submerged and leave them at room temperature overnight. The next day drain the vegetables and rinse them; discard the salt water. Place them into a jar or other suitable vessel. Make a brine using equal parts vinegar, olive oil, and water; add salt, herbs, and spices to your liking. Weight the vegetables to keep them submerged. Refrigerate for up to a month.