The secret to these pickles is in how they are prepared. By slicing them into thin, round slices, the warm pickling liquid can penetrate them relatively quickly. Unlike spears, there isn’t a lot to them, beyond surface area. These are flavored with dill, and have mustard seed, garlic, salt and pepper for a nice, robust flavor.
Of course, the longer you cure these pickles, the more pickle-y they will become (at about 45 minutes, they retain some of their cucumber flavor). So while these are designed for eating soon, they get better the longer you leave them.
Find this recipe here: http://mainecourse.bangordailynews.com/2016/06/28/recipes/dill-quick-pickles-recipe/