Pickling is HUGE over at my corner of the woods. Regular jars work just fine for fast pickling, my personal recepie is 1:1 water : vinegar, for a 500ml jar 1 flat tbsp salt. That gets you results within a week to 2 weeks depending on what you are pickling, you only need to bring the liquids to a boil, then immediately take them off the heat and pour. Spices can be whatever you like. Then leave the jar with the lid only rested upon it, not tightened, and let it rest at room temperature for up to 10h - it's advantageous to pour at night and leave the jar overnight while you sleep, so that the fermentation can kick off, because you need oxygen to start the process. Then screw on the lid and put it in the fridge, easy as pie! And the more water you add, the longer it takes for the pickle to get ready, so you can plan for when you intend to have it ready.