Divide the sliced vegetables evenly between 2 wide mouth pint mason jars.

Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.

Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring over the vegetables into each jar. Make sure you get an even distribution of spices in each jar.

Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.