Sweet-and-Sour Veggie Pickles

Combine rice vinegar, white vinegar, sugar and salt in a medium saucepan; bring to a boil.

Cut vegetables into serving size pieces. Combine with shallots, garlic, ginger, cilantro, peppercorn, sesame seeds and red pepper flakes in a large bowl. Pour hot vinegar mixture over vegetable mixture. Toss well. Let stand 2 hours. Cover and chill 24 hours before serving, stirring occasionally. Store in refrigerator up to 1 week.