Wednesday, June 23, 2010

Feijoa Relish

1 ¼ cps (310ml/10fl oz) cider vinegar (or malt)
1 large onion
1 large apple
8 large feijoas
1 ½ cups sugar
1 Tbsp mixed spice
{1 ½ tsp salt }
{¼ tsp celery seed }
OR 1 ½ tsp celery salt (instead of the above two)
¼ tsp cayenne pepper

In a large pot put the vinegar, and add each item to the pot as it is prepared.
Chop the onion and unpeeled apple finely.
Peel and cube the feijoas
Stir in the remaining ingredients as given.
Simmer all on low heat for about an hour, stirring occasionally to prevent burning.
When fairly thick, ladle into sterilized jars.
Top with boiled metal lids or leave until cool, then top with screw on plastic lids and store in the fridge.

Pickles, chutneys and relishes are best left for a few weeks before tasting as the flavour improves with time. I use jars from other things like jams, pickles etc I have bought from the supper market and remove the labels. To sterilize the jars I wash them thoroughly and then warm them in the oven at about 120°C for half an hour.

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