Feijoa, the autumn fruit of New Zealand gardens, is quickly pickled in a vinegar brine seasoned with mustard seed and fresh ginger. This no-boil technique keeps the fruit's freshness intact and makes a sharp side for grilled meats.
Bring the vinegar, sugar, salt and mustard seed to a boil in a small saucepan, stirring until the sugar dissolves.
Layer the sliced feijoa into a clean jar and sprinkle the grated ginger over the top.
Pour the boiling brine over the fruit, seal the jar and let it cool at room temperature, then chill for at least 30 minutes before serving.
Rinse the jar with boiling water and dry it before use; a damp jar makes the pickle spoil quickly. Once opened, keep it refrigerated and use within two weeks.
If you can't find feijoa, kiwifruit works as a stand-in, though since it is tanger you should add an extra dessertspoon of sugar to the brine to keep the balance.
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