Farmacy And Pickling
Sweet Hot Pickled Feijoas
On its own, it’s a fantastic mix of flavors that I want to try with other fruit pickles as well. I think it would go great with peaches, plums, and figs in summer, and I’m curious to try it with cranberries next (but I’ll probably cook the cranberries down a bit before packing them in jars).
Ingreadient
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 1 cup sugar
- 2 (3-inch) cinnamon sticks, broken in half
- 10 cloves
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 2 1/4 pounds feijoas, trimmed and quartered
- 2-inch piece fresh ginger, thinly sliced
Direction
- In a small saucepan over medium-high heat, combine the vinegar, water, and sugar and bring to a simmer.
- Stir until the sugar is dissolved, then remove the brine from heat.
- Divide the cinnamon, cloves, mustard seeds, and red pepper flakes evenly between two jars.
- Tightly pack the feijoas and ginger into the jars and pour the hot brine over them, leaving about 1/2-inch headspace.
- Tap the jars to release any trapped air bubbles and adjust the brine as needed.
- Wipe the rims clean with a towel, seal with lids, and let cool to room temperature.
- Transfer the jars to the fridge and allow the flavors to develop for at least one week before serving.
- The pickles will keep, refrigerated, for about one month.
