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.