It may be hard to visualize given Summer's solid grip right now, but in a few months, we'll be indoors, seeking respite from the cold and washing away the Winter fruit shortage with little more than apples and oranges for comfort. So what's a girl to do?
Take a hint from Kate Kiernoziak, sous chef at San Francisco's Credo Restaurant: stock up on stone fruits, berries, and melons at the farmers market, then pickle them while they're still at their seasonal peak so you can enjoy them any time of year, rain or shine.
Keep reading for tips on making your own extraordinary-tasting pickled fruit
