Wash vegetables and chop into bite sized pieces. Place vegetables into a stainless steel pot and cover with vinegar, sea salt and sugar. Just enough vinegar to cover veggies. Bring all ingredients up to a boil and cook 2-3 minutes. Discard vinegar and let vegetables cool. Loosely pack the veggies into sterilized jars, alternating with oregano and rosemary between layers of vegetables. Cover vegetables completely with olive oil. Lightly press the veggies down to release any air pockets. Seal and store in the refrigerator for at least one week before opening. These veggies will last  1-2 months if completely covered in oil.