In traditional pickling, you heat a brine that includes vinegar, salt, and sugar, then add to a jar of vegetables. Then you can them using a water bath or pressure canning. Then you need to wait for at least a couple of weeks before eating. Quick pickling is a no cook recipe that generally uses more vinegar to pickle the vegetables quickly so that they are ready after just 30-60 minutes. Typically quick pickles are not canned, but instead just stay in the refrigerator for up to a week.