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from: “Preserving” by Oded Schwartz

2 lb. hard, unripe kiwi, peeled and cut into large chunks

juice of 1 lemon

3 red peppers, cut into wide strips

1 T salt

4 C cider or white wine vinegar

3/4 C honey, preferably single blossom

1/2 C light brown sugar

1 T black peppercorns

2 t juniper berries

1 t allspice berries

Put the kiwi chunks in a glass bowl and sprinkle with the lemon juice. Mix gently, and let marinate for 15 minutes. Sprinkle the red peppers with the salt and leave for 15 minutes.

Put the vinegar, honey, sugar, and spices in a noncorrosive saucepan. Bring to a boil and boil hard for 10 minutes, until the syrup is slightly reduced.

Rinse the peppers under cold running water and drain well. Add to the boiling syrup. Bring back to a boil, then reduce the heat and simmer for 5 minutes. Add the kiwi to the pan and simmer for 5 minutes longer.

Using a slotted spoon, lift the kiwi and peppers out of the pan and carefully pack them into hot sterilized jars. Boil the syrup hard for about 10 minutes, until slightly reduced again. Pour the boiling syrup into the jars, then seal. The pickle will be ready to eat after 1 week, but improves with age. Makes about 3 pints.