Peel cucumbers if desired, slice lengthways, scoop out seeds and discard them, then slice the cucumber. Cut onions in half and slice. Combine all ingredients except cornflour. Boil well for a good 20 minutes (I put lid on to bring to bring to boil, but take off before moisture drips into pickle and dilutes it). Combine cornflour with 1/4 of cup of extra vinegar, add and stir for 5 minutes or until it thickens. This recipe was submitted by a Tui Time reader.
Put garlic, raisins, sugar, vinegar, ginger, allspice and cloves into a preserving pan. Boil gently for about 20 minutes or until mixture is soft and thickened. Add kiwifruit. Continue cooking for a further 20 minutes or until chutney is thick and jam-like. Pack into sterilised jars. Makes about 2 lots of 350ml jars
Place chillies, capsicums, garlic and chopped ginger into a food processor. Blend until finely chopped. Put mixture into a saucepan and add remaining ingredients. Cook over a high heat and bring to the boil. Stirring often. Then turn down to simmer for about 40-60 minutes or untill mixture thickens. Stir occastionally. Add cornflour mixed in a little cold water, at the end of cooking. Pour into sterilised bottles and seal while hot.