Quick pickling is a simplified pickling process that uses vinegar, sugar, and salt to quickly pickle a vegetable. In this case, we are using cucumbers, but you could do this to other veggies like carrots, green beans, red onions, and others.  This recipe pickles thin slices of cucumber in a short amount of time, about 15 to 30 minutes. You can use these pickled cucumbers as a garnish on Asian dishes, such as beef bulgogi or our Instant pot pork belly tacos.  This kind of quick pickling differs from refrigerator pickles which often uses pickling spices such as red pepper flakes, dill, mustard seed, and peppercorns, along with vinegar, salt, and sugar to pickle various vegetables. We’ve shared our recipes for pickled cauliflower and refrigerator zucchini pickles in the past, which you can use if you like pickling your own veggies.  When you using the fridge method, you need to let them sit for at least 24 to 48 hours before using.