You can make this easy refrigerator pickle recipe with all sorts of vegetables, not just cucumbers--try carrots, fennel, beets and green beans too. Since these pickles are meant to be eaten within a few weeks, the brine doesn't need to be canning strength. In this case, that means way less salt and a mild blend of vinegar and water, all of which allows the flavors of your vegetables to shine through.
To make ahead: Refrigerate for up to 3 weeks.
Equipment: 2 to 3 pint-size (2-cup) mason jars