I’ve been doing a lot of canning this summer because I really like the combined elements of food and craft. Plus, there’s something to be said about looking at a cupboard full of preserved fruits and vegetables in your kitchen during the middle of some future snow storm. There’s no better feeling. But what about your lonely fridge that’s craving some of-the-moment produce right now? That's what fridge pickling is for. No bulky canning tools, worrying about acidity levels, or boiling water necessary. Instead, you replace those with the satisfaction of getting to eat your produce the next day by following a few simple steps
Some people like to pickle cucumbers, but to me there is nothing better than a crunchy pickled green bean. Add some Asian flavors, and you won't be able to keep your hands out of the jar.