Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. 6x400g jars

Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. 6x400g jars

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.

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.

Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. 6x400g jars

Cook rhubarb and vinegar over medium heat for 20 mins. Add remaining ingredients & simmer, stirring occasionally, for 1 hour. Pour into hot sterilized jars, seal immediately. Makes approx. 6x400g jars

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

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

Put all ingredients into a food processor and whiz until all ingredients are blended together.

Put all ingredients into a food processor and whiz until all ingredients are blended together.

Put all ingredients in a large pot and cook for two hours. Stir occasionally to prevent catching on the bottom. Pour into sterilised jars and seal. Read Tui's Feijoa Growing Guide here

Put all ingredients in a large pot and cook for two hours. Stir occasionally to prevent catching on the bottom. Pour into sterilised jars and seal. Read Tui's Feijoa Growing Guide here

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.

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.

Pinterest
Search