Every summer when I was growing up, I looked forward to making pickles with my dad, using the bushels of Kirby cucumbers he brought home from the market. His recipe for full sour dills is known by our family and friends as the very best around (I included it in my first book, Talking with My Mouth Full). Dad’s pickles take a month to prepare and ferment; I make them in the summer, when time allows. But being such a pickle lover I also make a variety of quick pickles all year long. This easy and almost immediate (in pickling terms) way to infuse fruits and vegetables with savory, spicy, vinegary flavors can be done with basic kitchen tools and simple pantry spices, and takes less than one day. The two recipes here show both the flexibility and ease of this fun technique.