My favorite pickles are the naturally fermented kind that are made in the sun. They do this throughout Eastern Europe, Central Asia, and I suspect many other places. They have a very nice lactic rather than acetic flavor, and can be enjoyed in as little as three days. You don’t have to can them, or anything. I just put them in a giant 1 gallon jar, and place them out in the sun for 2 or 3 days.
Do a Google search on “sun pickles” or look at this recipe.