My post Boston Marathon tradition is to walk to B&G Oysters for wine, oysters on the half-shell, and a lobster roll. I love their bread & butter pickles, too. Last year, I had a long conversation about them with the bartender, and I wasn't surprised to learn that they're made in-house. This year, I gave Susan a few off my plate. She asked if I'd ever made pickles, which I hadn't, but mostly because I don't have my own personal cucumber supplier, as she does.
Lately however, I have had a bounty of beets. Which made me remember. When I was a little girl, we often had a huge container of pickled beets in the refrigerator, but I had no appreciation for them whatsoever. Since then, I've learned to enjoy a lot of foods that I wasn't crazy about as a child. And because pretty much everything is better when you make it yourself with farm-fresh ingredients, I decided to give it a try.
I'm quite pleased with myself. They're very, very good. Now, what to do with all this kohlrabi?