Chayote pickle

Chayotes (pronounced chahy-oh-tee) are a light green, pear shaped fruit with a single, large pit and edible flesh and skin. The flesh of the chayote is mild in flavor and has a texture somewhere between a potato and cucumber. Their skin and seed are edible.

Prepare chayote the same way you might summer squash or cucumbers. Raw chayotes can be thinly sliced, julienned, or diced and added to salads, slaws, or salsas; they can also be pickled. Quick-cooking them in sautés (see recipe below) and stir-fries keeps chayotes crisp and juicy, but you can also deep-fry, stew, mash, roast, or stuff and bake them like a potato.

(Reference: http://www.finecooking.com)

Today I’ will show you to make a chayote pickle.

Ingredients

• 10 chayotes
• 10~15 jalapenos
• 1 bunch celery
• 3 large onions
• 1 Liter soy sauce, 650 ml water, 650 ml vinegar, 650 g brown sugar                                               (soy sauce: water : vinegar : sugar = 1.5 : 1 : 1 : 1 )

Directions

1. Make pickle juice first:                                                                                                                     Put 1 liter of soy sauce, 650ml water, 650g sugar, and 650ml vinegar into a pot and bring to a boil. And turn off and set aside (the pickle juice cools down).
2. Rinse and drain and cut chayotes, onions, celeries, jalapenos into bite sized pieces.
3. Put them into a jar
4. Add the pickle juice into a jar.
5. Store it in the refrigerator.
6. After 2 days, you can eat them. 

Make pickle juice first:

Put 1 liter of soy sauce, 650ml water, 650g sugar, and 650ml vinegar into a pot and bring to a boil. And turn off and set aside (the pickle juice cools down).

Rinse and drain and cut chayotes, onions, celery, jalapenos into bite sized pieces.

Put them into a jar.

Add the pickle juice into a jar.

Store it in the refrigerator.

You can eat them after 2 days