BLOG NEWS: Make use of fresh New Zealand vegetables when they are plentiful

Pickled fennel

Test your preserving skills by trying these two recipes.

Pickled fennel

This is very easy to make and really delicious.

2 cups cider vinegar

1 cup sugar

1 star anise

1 bulb fennel, finely sliced

Bring vinegar, sugar and star anise to the boil. Turn off. Add fennel and allow to cool in liquid. Store in the refrigerator and serve with cold sliced meats.

Granny’s vegetable pickle

Granny's veg pickle

Fresh New Zealand grown beans are in season so try this recipe.

Makes 2-3 jars

2 cups white vinegar

2 cups white sugar

2 onions, chopped

1 red capsicum, deseeded and diced

½ cauliflower, sliced into small florets

150g green beans, sliced into 5 cm pieces

1 tsp mustard powder

1 tsp turmeric

1 tsp salt

1 Tbsp cornflour, mixed to a paste with a little water (optional)

Place vinegar and sugar in a saucepan and bring to the boil. Add onions, capsicum, and cauliflower and simmer for about 10 minutes. Add beans, mustard powder, turmeric and salt and simmer for a further 5 minutes.

The mixture may be thickened with cornflour mixed with a little water. Add the paste to the simmering mixture and stir gently until clear. Pour into clean dry jars and seal. Store in the refrigerator.

Other recipes that preserve fresh New Zealand vegetables available from

Passata – a delicious, rich tomato mixture

Harissa paste – a fiery paste based on capsicums and chillies

Piperade – a milder capsicum and tomato paste

Quick and easy tomato sauce – freeze for later use

Cauliflower, kamokamo and horopito pickle – this recipe makes 8 jars

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