Are there canning and storing recipes and canning and eating almost immediately recipes? For dill pickles mainly but any info for other veggies is cool.

Basically I have a bunch of pickling cucumbers and I want to make pickles. I would like to store them and eat them until next seasons cucumbers show up. I am trying a few different recipes but some talk about eating the pickles as soon as 48 hrs later and others talk about long term canning.

I have been reading the canning rules so I know I need to boil jars before use and then I need to boil them for 10 min after putting the lids on but can any recipe but used for either eating right away or long term canning? Or are the specific ingredients in each method that make them bad for one way but not the other.

I would like to use a few recipes and then try them 48 hrs later to see which I like and don't like but I don't want to open a long term canning recipe after 48 hrs and have it taste bad because I ate it too soon or is the recipe irrelevant to the time it will be stored?

Thank You.