Feijoa pickle Recipe
2024-04-13- Cuisine: New Zealand
- Course: condiment
- Skill Level: Beginner
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- Yield: 7 cups
- Servings: 6
- Prep Time: 40m
- Cook Time: 40m
- Ready In: 1:10 h
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Aromatic feijoas are such a wonderful fruit to eat fresh and they are full of good vitamins and fibre. The only problem is that they don’t have long-lasting abilities. Feijoas do, however, make a great pickle for eating with bread and cheese. Tangy and sweet, this pickle is irresistible on crackers with cottage cheese OR use as an accompaniment with cold meats or simply cooked fish or chicken.
Ingredients
- 600 g onions
- 1.5 Kg Feijoas (About 7 cups peeled, diced fruit)
- 3 Medium apples
- 2 1/2 cups wine vinegar
- 3 cups sugar
- 60g fresh or pre-prepared Minced ginger
- 60g Fresh or pre-prepared crushed gardlic
- 2 Tablespoon dry Mustard (powder)
- 2 Tablespoon Mustard seeds
- 3/4 Cup Raisins
- 1 Teaspoon cardamon seeds
- 1 Teaspoon Whole cloves
- 1 Tablespoon Turmeric
- 3 Tablespoon Cornflour
- 1/4 cup water
Method
Step 1
Peel and chop the onions into small dice. Peel and dice the feijoas then peel, core and dice the apples. Place the vegetables in a large heavy-bottomed saucepan. Pour in the vinegar and the sugar and bring to simmer point over a medium heat, stirring.
Step 2
Add all the remaining ingredients except the cornflour and the 1/4 cup of water. Turn the heat down and simmer, covered, stirring regularly, for 40-45 minutes.
Step 3
Combine the cornflour with the 1/4 cup of water and add slowly, stirring to ensure the cornflour mixture doesn't turn lumpy. Allow to simmer for 1 minute more.
Step 4
Pour the mixture into hot, sterilized glass jars.
Step 5
Pour boiling water over screw-on lids and allow to sit for 5 minutes before pouring off the water and screwing the lids tightly onto the jars.
