Alright, just made some pickles using my quick method; it's fairly foolproof and you gain a lot more control, but to be sure these are not true fermented pickles, they're fridge pickles in the vein of some Indian pickles or something like that. Very sour and full of dill, garlic and spice, lacking a bit of mellow finesse that real fermented pickles done the slow way have, but the texture of your veggies can remain good this way and these are very easy, from start to finish, about 20 minutes, and they're ready to eat later in the day. You need: -pickling veggies - beyond pickling cucumbers, I like carrots, celery, green, red and yellow peppers, cauliflower, pearl onions, green beans, others you can do are blanched/peeled cherry tomatoes (very intensely sour), hot peppers, shishito peppers, etc, etc -dill -pickling spices: coriander seeds, black peppercorns, cloves, mustard seed, cinnamon stick bits, a bit of fennel -bay leaves -small dried whole Italian red chilies (peperoncino intero) or the type of red pepper flake you put on pizza, etc -garlic cloves, a few -salt and sugar -a cheap bottle of white table wine -a bottle of brown rice vinegar 1. Clean and trim vegetables, arrange in jars with dill
2. Heat wine over gentle heat, add all spices, bay leaves, lightly chopped garlic cloves, dried red chilies 3. For 700mL of wine, add about 400-450mL of rice vinegar, that's almost the whole bottle in most of the Asian plastic vinegar bottles. 4. salt and sugar to taste, it should be sour but not off-putting; this is a pickle brine, after all, so 3-4 heaping Tbsp of each, at the very least, maybe more sugar than that depending on your taste 5. bring brine to a light boil; ladle over packed jars, let sit on counter for awhile to cool down, and then refrigerate until fully cold. Ready to eat from there.