I’ve made quick pickles many times– usually just soaking thinly-sliced vegetables in vinegar, but this simple variant turned out especially well so I’m jotting it down.
I started with a daikon and some sort of purple Japanese radish from the winter garden:
I sliced them thinly and tossed them with a few tsp of salt, massaging/mixing them with the salt again after 5 minutes. After about 10 minutes the salt had drawn a large amount of moisture out of the radish slices, and I quickly rinsed them and patted them dry.
I then covered them in a little white wine vinegar and Meyer lemon zest and let them sit another 20 minutes. Voila! A nicely supple texture (firm but not as crunchy as a raw radish), fresh and tart with minimal bitterness.