Serious Eats - seriouseats.com

i have to say, Rick's Picks are on the whole not so great. My grandmother's pickles were far superior and now mine are better on a regular basis.

Pickling need not be done and kept in a jar anymore. If you have a huge harvest from your farmshare, yea, pickle and store for the rest of the year. But I like to pickle things anytime of year. Simple Pickle: 1 Part Champagne Vinegar (or White Wine Vinegar or Red Wine Vinegar cut with White Vinegar or whatever variation you want to try):1 Part Water:3/4part Sugar (or sweet, like honey). Add whatever spices you wish. Ex. 1 tbsp of mustard seed, 3 dill fronds, red pepper flakes, coriander seeds, some dill seeds, black peppercorns, and viola! Quick home pickles.

You need enough liquid to cover all your veggies. And keep them submerged by floating a clean dish towel or paper towel over until they cool at room temp. Then store for a few weeks in the fridge. Mine usually go in a few days.