Quick pickles, AKA refrigerator pickles, are vegetables that are pickled in a vinegar, water and salt solution and then stored in the refrigerator. Flavors may not develop as intensely with refrigerator pickles but the process is quick and does not require canning.
To make quick pickles, prepare the jars you will be using for pickling. Using wide-mouth jars is best for pickling. Be sure the jars, lids and rings are thoroughly washed and dried before use.
Select the vegetables you would like to use for pickling and gather your desired flavorings.
If using cucumbers, summer squash, red onions, radishes or hot peppers, thinly slice.
If using carrots or cucumbers, cut into spears.
Add your desired flavorings (herbs, spices and/or garlic) to the bottom of your jars.
Add the prepared vegetables to the jars, leaving a 1/2 inch space from the top of the vegetables to the rim of the jar. Pack tightly but be sure not to smash or damage the vegetables.
Mix one cup of vinegar, one cup of water, 1 tablespoon of salt and 1 tablespoon of sugar (if using) in a saucepan over high heat. Bring the solution to a boil and stir often to dissolve the salt and sugar. Once the salt and sugar has dissolved, pour the mixture over the vegetables and fill within 1/2 inch from the top of the jar.
Tap the sides of the jars a few times to remove any air bubbles.
Tightly screw on the lids and let the jars cool at room temperature.
Once cooled, store the pickles in the refrigerator. Leave pickles sealed in the fridge for at least 2 days before eating.