Refrigerator pickles are simply the easiest kind of pickle to make, especially if your house is big on refrigerator space but short on pantry shelves. They don’t require any special equipment and because they are refrigerated shortly after making, they carry a low risk of food-borne illness, writes Kelly Brant.
All you need are fresh, firm but ripe produce, sterilized canning jars or other containers, a nonreactive saucepan (glass, enameled or stainless steel), vinegar and flavorings.
For tips and recipes, read Wednesday’s Arkansas Democrat-Gazette Style.