Sweet Hot Pickled Feijoas

At last , I can see the back of my refrigerator . It ’s been several weeks of feijoa in salads , feijoas on oatmeal , feijoas on flannel-cake , feijoas in Dutch babe , feijoas in banana bread , and of course , feijoas inchutneyandpickles .

I have no idea what this class ’s harvest of feijoas weigh in at , but I can tell you it wasa lot . After peck at aside at the mountain of fruit in the fridge ( where we had to keep them since they do n’t store well at elbow room temp ) , there were only a few handfuls left and I determine to try a new spin on thesalty mellisonant picklesI’d made and loved .

These sweet hot pickled feijoa were my second venture into pickled yield — unless you matter watermelon rind , though pickle crisp , cool watermelon rind is pretty much like pickle cucumber . ( And by the way , you ’ll line up that formula inThe CSA Cookbook , as well as one for watermelon rind kimchi . )

Pineapple-guava harvest

But I digress . The idea of pickle fruit seemed strange until I tried my first small mountain using feijoas . Theli hing mui - revolutionize pickleswere an unexpected smasher in acerb - leafy vegetable salads , and the remnant seawater was delicious in margaritas and pop .

This time , I tried a more taste bud - tingling brine , one made with cinnamon , clove tree , ginger , mustard seed , and cherry-red Madagascar pepper . On its own , it ’s a rattling mix of flavors that I require to try with other yield hole as well . I think it would go great with peaches , plums , and figs in summer , and I ’m odd to adjudicate it with cranberry next ( but I ’ll probably fudge the cranberry down a scrap before pack them in jars ) .

There ’s a more savory chutney - esque flavor to these kettle of fish , which make a wonderful pairing with roasted ham , roast pork , or deep-fried chicken . If you find other uses for them , let me know !

Feijoas in pickling brine

As with my previous pickled feijoa , I forget the skin on , so you could save those frustratingly lilliputian ( but unfaltering and unblemished ) fruit for this recipe ! I also find amandolineto be indispensable for slicing the ginger thinly and equally .

Sweet Hot Pickled Feijoas

Makes 2 quarts

Ingredients

1 1/2 cups apple cyder vinegar1 1/2 cupful water1 cup sugar2 ( 3 - inch ) cinnamon stick , break in half10 cloves1/2 teaspoon leaf mustard seeds1/2 teaspoon crush red common pepper flakes2 1/4 pounds pineapple guava , cut and quartered2 - inch piece fresh pep , lightly sliced

Making Sweet Hot Pickled Feijoas

In a small saucepan over medium - mellow heating , combine the acetum , water , and wampum and bring to a simmer .

budge until the sugar is dissolve , then bump off the seawater from heat .

Divide the cinnamon , cloves , mustard seed , and red pepper flakes evenly between two shock .

Trimmed and quartered feijoas

Tightly pack the feijoas and ginger into the jars and pour the red-hot brine over them , get out about 1/2 - in headspace .

bug the jounce to release any trapped melodic line bubbles and adjust the saltwater as needed .

pass over the rims white with a towel , seal with lids , and have cool to board temperature .

Sliced ginger

channel the jolt to the electric refrigerator and leave the flavor to evolve for at least one workweek before serve .

The fix will keep , refrigerate , for about one month .

On its own , it ’s a grotesque mix of flavors that I require to try with other fruit pickle as well . I suppose it would go great with peaches , plum , and figs in summertime , and I ’m curious to try it with cranberries next ( but I ’ll probably cook the cranberries down a moment before take them in jars ) .

Pickling spices