Later in the season, when the cucumbers, okra, and tomatoes have almost petered out, you can put up those special pickles for the holiday table, but peak summer vegetables make great quick pickles to have with your fresh vegetables. Do not–I repeat NOT–attempt this with vegetables you’ll find in a supermarket. The vegetables should be young and very firm. Slice or cube cucumbers, small okra, green tomatoes or squash. For every two cups of vegetables, add about a half cup of finely sliced white or yellow onion (red will bleed). Pack into a quart jar. In a bowl, mix a cup of water, about a third a cup of vinegar (apple cider, white, and rice wine are all good), 2 tablespoons sugar (optional), and 1 to 2 teaspoons salt and stir until dissolved. You can include a clove or so of slivered garlic, if you please. Let these sit for at least three hours before serving, overnight is better. They will keep in the refrigerator for a week, but they rarely last that long.