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.
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.
Lactofermenting green garlic really enhances the aromatic qualities of the green garlic, while abating some of the sharpness. It's delicious on their own, but makes an excellent addition to stir-fries, tagines and pastas.
These pickles are kosher for Passover if you use white wine vinegar, and you can tinker with the spices as you like. I like the beans to be crunchy, briny, and spicy. Use the larger measure of chili pepper for very spicy beans...