Heat over medium high heat to melt the salt and warm it up.
Pack your veggies in a glass container with a lid (I like to use 1/2 gallon canning jars) and pour your brining liquid over your veggies to fully submerge them, put on the lid and keep them in the fridge.
After a few weeks you can start eating them - they get more flavorful with time but we start eating them just weeks after and they keep for at least a year in the fridge!