Not one to avoid the kitchen, I've been dabbling in stovetop creations. Pickled things mostly, although yesterday I made some dead-easy vanilla apricot jam with killer flavour. Back to the savoury side for a moment though. Don't let fear of canning keep you from salt-induced bliss. Instead of squirreling your pickles away for colder days, just halve the batch or share them with friends.
Now, let's get pickling: