Quick pickles are done for immediate use rather than preserving. They also have a simpler flavour than the preserved kind.
The reward of making quick pickles is that with very little effort you could be enjoying pickles today.
1. Combine cider vinegar with 1/2-cup of water, salt and dill seed in a small glass container with lid.
2. Place vegetables in with the liquid mixture.
3. Make sure they submerged, add cold water to cover.
4. Cover; refrigerate at least 1 hour.
Salt draws moisture out of the vegetables, and encourages the growth of useful bacteria so do not skimp on it.
These Quick Pickles will keep for about 10 – 20 days.