Slice or cube young summer cucumbers, tomatoes, or squash. Pack into a quart jar.
Mix a cup of water, about a third a cup of vinegar, and a tablespoon each salt and sugar. A little garlic is a nice touch. Stir until dissolved, pour over vegetables, and add liquid to cover. Seal and shake a time or two before refrigerating.
Let sit overnight before serving. These keep for about a week, but they’re usually gone by then.
