Chef-owner Bruce Kalman of Pasadena's Union infuses the vinegar with serrano chiles, then pours the cooled brine over perfectly shaved vegetables. Mustard seed and, of course, a little bit of dried oregano give it extra oomph.
Mulberry season has come earlier and earlier the past couple years to my yard, which means my canning season begins now! One of my favorite mulberry recipes is jam with balsamic vinegar and rapadura sugar, with deep colors and intense flavors.
The other week I went home with a whopping 2-pound bag of Virginia peanuts, so I made a batch of homemade peanut butter in the food processor. The end result was an intensely nutty and fresh spread nothing like the kind from a jar.
I love loquats and love that my neighborhood has trees for me to pick from. But the season is short and the fruit is delicate--so you have to be creative in how you enjoy them. Pickling solves that dilemma. My friend Amy Finley shares her recipe.