No matter how alive we want to feel, there aren’t so many of us who are going to do the sterilization and hotwater baths needed to safely give pickles shelf life. But you can still pickle and they will last in your refrigerator for weeks, sometimes months. There are many different ratios and flavorings used for quick pickles. I like this one because it has some sweetness to it; if you prefer, just leave out the sugar. Try all kinds of vegetables; combine them in one jar or separate them. Slip a slice of beet into a jar of cauliflower to make it a lovely, traditionally Lebanese shade of pink. Use fresh herbs like dill and thyme, and whole spices. Powdered spices cloud the brine, but if you want your cucumbers to taste traditional, use some powdered turmeric in the mix. Cousin Jim says you ca nsave the brine when the pickles are gone and use it for the next batch.
In a small saucepan, bring the vinegar, water, sugar, salt and spices to boil. Reduce heat and simmer for 10 minutes. Remove from heat; cool.
Cut up the carrots, cucumbers, peppers and cauliflower into 1 to 2-inch pieces. Leave the green beans whole. If using hot peppers, pierce them all over with a knife. The sliced cucumbers benefit from resting among ice cubes in a colander in the sink for30 minutes for better crunch. Save the tops of the peppers; they look lovely facing out here and there on the sides of the jars.
Pack two jars tightly with vegetables, garlic cloves, and dill. Ladle the vinegar solution into the jars to cover the vegetables. Top with the lids to the jars and refrigerate. The pickles are ready to eat as soon as the next day; they gain flavor over time.