Feijoa, an autumn fruit in New Zealand gardens, is quickly pickled in a vinegar brine flavored with mustard seeds and fresh ginger. This no-canning method preserves the fruit’s freshness and makes a tangy accompaniment to grilled meats.
Combine the vinegar, sugar, salt, and mustard seeds in a small saucepan. Bring to a boil, stirring until the sugar dissolves.
Place the sliced feijoas in a clean jar and sprinkle the grated ginger over them.
Pour the hot brine into the jar, seal it, and let it cool at room temperature. Then chill in the refrigerator for at least 30 minutes before serving.
Rinse the jar with boiling water and dry it before use; a damp jar can cause the pickles to spoil sooner. Refrigerate after opening and use within 2 weeks.
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