Bat & ball pickle

This will be ball pickle if you use kamokamo alone, and bat if only rampicante. The original recipe for this pickle comes from Whaea Wyn from the Waiora Trust in Christchurch and works with either vegetable or a combination of both. My sincere appreciation to her for giving me something to do with my buckets and buckets (and my neighbours' generous buckets to boot) of kamokamo! In my usual way, I have added my own bits and pieces to create this version. I had someone ask me about making it with marrows but I haven't tried this – I can't see why not, other than remembering that the flesh of marrows is a bit juicier and softer than that of kamokamo and rampicante and therefore probably only needs to be left in the salt for half the time (6 hours).