For someone with memories of my mom in the kitchen for days at a time canning jar after jar of dill and bread & butter pickles, pickling never was on my radar as something I wanted to try. But in recent years, I’ve benefited from the pickling efforts of my self-proclaimed “food sister.” She’s pickled cucumbers, beets, carrots, green beans, jalapeños, banana peppers … you get the picture. Anything from her garden is fair game for pickling. But when she said she makes both “pickles” and “refrigerator pickles” and started tossing around words like “ferment,” I decided to take a closer look.