Quick pickles? Yes Virginia, they do exist.

Refrigerator Pickles

What you will need

Brine -

1 cup water
1 cup white vinegar
2 – 4 garlic cloves, peeled and sliced
1 tablespoon kosher salt
½ cup sugar
Allspice, whole. 4-6
cloves, whole, 2-6

Vegetables to Pickle-

Beets, cooked whole, peeled, and slice
Green beans, washed, heads snapped off
Zucchini, washed and sliced

Seasoning Vegetables
1 onion, sliced and then separated
1 -4 jalapeño peppers

2 one quart canning jars with lids

What you will do

Put all the ingredients for the pickling brine into a pan and heat to a boil. The quantity of garlic, allspice, and cloves is up to you. If you like big flavors add more, if you have a shy palate perhaps you might like less.

Prepare the vegetables your using and then arrange them in the jars, alternating layers of the vegetable with the onions and the jalapeños filling the jar to the top. Pour the hot pickle brine into the jars. Tightly lid the jars and place in the refrigerator for 7 to 14 days before serving