Pickled Quandongs

First Nations Food Companion recipe for Pickled Quandongs or just about any Australian native

Apart from quandongs, this base recipe can also be used to pickle Tanami or other bush apples, as well as firm vegetables such as cauliflower, carrots, fennel or cabbage. Use this as you would any other pickle, with cheese, cold meats or in salads.

Saltbush and pepper vinegar, Aussie olives, and pickled quandongs. Photograph: Josh Geelen/Murdoch Books
From left to right: Saltbush and Pepper Vinegar, Aussie Olives, and Pickled Quandongs. Photograph: Josh Geelen/Murdoch Books

Makes: 2 large jars (500ml each)


  • 1.2 kg quandongs, halved, seeds removed
  • 2 cups apple cider vinegar (500ml)
  • 1 cup white vinegar (250ml)
  • 1 cup white sugar (220g)
  • 4 anise myrtle leaves
  • 2 tsp yellow mustard seeds
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • ½ tsp fennel seeds
  • ½ tsp pepperberries


1. Place quandongs in a large heatproof bowl. Combine remaining ingredients in a large saucepan, bring to the boil and simmer for 20 minutes or until sugar dissolves and flavours are infused.

2. Pour liquid over quandongs, stand for five minutes, then transfer apples and liquid back to saucepan and simmer for a further three minutes. Ladle into sterilised jars, seal and cool. Jam can be stored in a cool, dark place for up to two years. For best results, let the pickle mature for at least three months before eating.

This recipe is from Rebecca Sullivan and Damien Coulthards First Nations Food Companion.

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