Difference between 'fridge Pickles and Regular
I'm quite new to canning but I have been a very active canner so far (I've put up about 100 jars since May - which is a lot considering it's just little ol' me) and as one knows, there are refridgerator pickles and then regular pickles.
I'm wondering what the difference is between a refridgerator pickle and a regular canned pickle? What's stopping me from just boiling water bath a recipe that is a fridge pickle?
(I haven't done it, so don't worry, I'm just curious as to the difference!)