While we are using the brining method with salt as a preservative (which means it is shelf stable) there is another way to make pickles as well. u003cbr/u003eu003cbr/u003eThat brine is a different solution that often uses vinegar and is ready to eat much more quickly. They are sometimes also referred to as quick pickles. Quick pickles are ready to eat in just a few hours after being made and must be stored in the fridge.