Not everyone has time to process jars of pickles, so you can cheat a bit so long as there's space in your refrigerator.
Fill a mason jar with some extra veggies - green beans, radish, red onion (sliced), cauliflower, carrot sticks - and spices - bay leaf, coriander seeds, peppercorns, red hot pepper flakes, cloves. We add 1 fresh shiso leaf to the jar (our secret ingredient), and you could also add fresh dill or thyme.
Boil vinegar and water (1:1 ratio) with a handful of salt and a few tablespoons of sugar. Pour the boiled pickle mixture into the jars and seal them. Once cool, stick them in the fridge. They'll keep for months and are a perfect treat with cocktails.