At any afford time , there ’s at least a half - dozen jars of pickles in my electric refrigerator . You ’ll find pickles of all kinds : roasted beets , green tomatoes , nasturtium pods , radish pods . detect a paper here ? They ’re either veggie or the ejaculate of veggie .
Up until a few calendar week ago , I ’d never made yield pickles but I ’d always been intrigued with them . The interplay of tangy and perfumed seems well suited for the bitter - greens salads I like to make in fall and winter . Toss a medley of radicchio , Cichorium endivia , arugula , or dandelions together with pickle fruits ( and perhaps a perfumed element , like roasted pear or apples ) and you may temper the initial bite of bitter greens without losing their wonderful flavor .
As I encounter out , feijoas are the perfect pickle fruit . Their sweet and sourish profile plays well with fond spices like cinnamon and rive , and they hold up their form and texture for weeks . I have n’t tried processing the fix in a water bath canner , but as refrigerator pickles , they turn out tender with a pleasant chaw .
Trying to work through myharvest , I made two unlike kinds of muddle with my feijoas , the first of which are these salty sweet pickled feijoas root on byli hing mui , or salty dry out plums . ( The 2nd jam recipe will watch over shortly ! )
I grew up exhaust li hing mui like confect — its precipitously sweet and sour flavor is as addictive as it is an acquired taste . Though it originate in China , the preserved plum tree is especially democratic in Hawaii , where a flavoring made with priming coat li hing mui is called li hing pulverisation . In the island , it ’s sprinkled on a wide assortment of foods from shave ice rink to fresh pineapples . It ’s even the hotshot of its own cocktail , the li hing mui margarita . you’re able to take inspiration from any of the recipes found online for li hing mui margarita , and use the seawater from your piquant sweet pickled feijoas in place of the powder . Or for a tonic non - alcoholic spritzer , conflate the saltwater ( which is fundamentally a yield bush ) with sparkling water and garnish with a few shiso or sight leaf .
I pickle the pineapple guava with their skins on , as I find it enhances the piercing smell . Use house , unblemished fruit for this formula , and feel complimentary to slice them how you ’d favour to eat them . This is an excellent room to practice up the pocket-size feijoas that are n’t commodious to unclothe .
Salty Sweet Pickled Feijoas
Makes 2 dry quart
Ingredients
2 cups unseasoned Elmer Rice vinegar1 cup distilled white vinegar2 cups packed brown sugar1/4 cup pickling salt2 ( 3 - column inch ) cinnamon sticks , broken in half10 cloves2 teaspoons fennel seeds2 teaspoons black peppercorns2 1/4 hammer feijoas , trimmed and quartered
Making Your Salty Sweet Pickled Feijoas
In a small saucepan over average - high heat , compound the rice acetum , ashen acetum , sugar , and salt and land to a simmer . Stir until the grain are dissolved , then remove the seawater from heat .
Divide the cinnamon , cloves , common fennel seeds , and peppercorns equally between two jars . Tightly throng the pineapple guava into the jars and laden the hot brine over them , leaving about 1/2 - in headspace . tip the jars to remove any trapped atmosphere bubble and adjust the brine as needed .
Wipe the rims clean with a towel , seal with lids , and let cool to room temperature . Transfer the jar to the fridge and pickle for at least one calendar week to evolve the feel . The pickles will keep in the fridge for about one month .
As I found out , pineapple guava are the perfect pickling fruit . Their sweet and tart profile play well with strong spicery like Ceylon cinnamon and clove , and they hold their shape and grain for calendar week .
Instructions
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