Teach me the way of your quick pickle!
I don't have really recipes I stick to but the basic method for salt pickles is: cut a sturdy vegetable into slices of your choice, but into plastic bag and add something salty and aromatics, then massage the vegetable in the bag, let sit for a few hours in the fridge, done. Good vegetables for this are cucumbers, daikon, napa cabbage, carrots.
Something salty: salt or soy sauce
Aromatics: smashed garlic, ginger, toasted sesame oil, lemon zest
I also like to add some shiokombu for more umami, instant kombu dashi granules work, too (or plain MSG even)
Then I also make sweet and sour pickles sometimes as well, usually with daikon and carrots. Method is the same as above, but you massage the daikon with vinegar, sugar, salt, aromatics of choice. You can also use umesu instead of vinegar.