But her pickled beets were stellar and I have called her on many occasions to get the recipe. I have it written on the back of envelopes, in notebooks, and postcards all of which I seem to lose at the exact moment I want to make them.
In an attempt to write it down one last time, I’ve decided to share it with you all. I will say I have taken liberties with her recipe (I’m pretty sure she never used red chili flakes on anything), but this is more or less the same.
I am a huge fan of pickled vegetables, so I have tried the pickling brine with many varieties and they all have come out beautifully. They are especially exquisite if you pickle them with a few beets, the garnet beets turn white cauliflower and fennel into a lovely deep fuchsia.
Serve these all summer long with burgers, at picnics, on a relish tray, or chopped up and mixed into creamy cottage cheese with some herbs.