It’s just a solution of filtered non chlorinated water and Kosher salt plus whatever spices you want to use. Two tbsp salt per quart. Then let them sit 20 days for the tomatoes and only about 5 days for the cucumbers, fully submerged in the dark at 75-80 degrees F. With the lid on loose so the gasses can escape. And a fermentation weight or other non reactive object like a food grade ziplock bag holding things beneath the surface of the brine so the fermentation remains anaerobic.