We make most of our pickles with a simple cold brine solution because we're not preserving these ingredients so much as focusing their flavors. Most of the following pickles are best refrigerated for at least 4 hours before using, or overnight, in order to allow the flavors to develop, but you can use them sooner if you must. They will keep in the refrigerator for a week.
Almost all the pickles here work the same way: slice up what you're going to pickle and put it into a jar, mix the brine solution, and pour it in. These recipes are designed to work for a 1-pint Mason jar, but the yield from the produce you use might be different from what we get in the Yucatán. If you have too much solution, don't use it all; if you have too little, give the jar a shake every so often to distribute the liquid. Don't limit your-self to the following recipes—once you get the hang of it, start pickling all your favorite produce.
Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers.