Quick-Pickled Vegetables with Szechwan Peppercorns

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3 cups (24 ounces) rice vinegar

1 tablespoon granulated sugar 

Kosher salt 

One 1-pound bag carrots, peeled and cut into 3-inch batons 

1 bunch celery, peeled and cut into 3-inch batons 

1 large red onion, cut into six wedges or petals 

1 head garlic, halved crosswise 

6 dried Thai bird chiles 

1 tablespoon toasted Szechwan peppercorns