Refrigerator Pickles

I got this recipe from a co-worker in Madison and have made it almost every year since. This is the brine for refrigerator pickles. It's pretty open to both what veggies you put in it and the exact amounts of ingredients in the brine, and you can reuse the liquid, until it gets dull. Use a BIG tupperware.

Whisk together and pour over sliced veggies (usually cucumbers, although who knows!):

2 cups white vinegar (or a combo of white vinegar and apple cider vinegar, or red wine vinegar, etc)
2 cups sugar
1 cup water
1/2 c salt
Herbs (optional)

Let sit in the fridge for at least 24 hours before eating.