Pickled Chayote
Pickled Chayote

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pickled chayote. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. We Get More People To Interview Than Any Other Job Board. Sign Up & Start Applying For Your Dream Job Today! How to make Pickled Sayote or Chayote.

Pickled Chayote is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Pickled Chayote is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pickled chayote using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pickled Chayote:
  1. Get 3 medium chayote
  2. Prepare 1 1/2 cup soy sauce
  3. Take 1/2 cup water
  4. Prepare 1 cup vinegar
  5. Prepare 1 cup sugar
  6. Take 2 big cloves of garlic
  7. Make ready 2 slices ginger (1/2 inch)

Chayote, also called vegetable pear, mirliton or christophine, begs to be pickled. Danton with guest Aida presents an alternative to unripe Papaya for pickling. Peel and core the Chayote and cut into thin strips like fries. You may also leave on the green skin if you wish, I just find that it absorbs sort of brine better with the skin off.

Instructions to make Pickled Chayote:
  1. Wash and dry chayote with paper towel. Cut into quarters, remove seeds. Place in stainless bowl. Skin side up.
  2. Put soy sauce, water, vinegar and sugar in a pot. Bring to boiling point. Boil for another 3 minutes. Pour over chayote.
  3. Let it cool down for 1 hour. After one hour, transfer chayote and soy sauce liquid into glass jar, add ginger and garlic. Close lid. Keep in cool place. No need to refrigerate.
  4. After 3 days, remove chayotes into a bowl, pour soy sauce into a pot and boil for 5 minutes (this step is to evaporate any moisture rendered from the chayotes). Cool completely.
  5. Put back chayotes into jar, this time, put the one that was on the top to the bottom, and vice versa.
  6. After another 3 days, repeat steps 4 and 5. Keep in cool place.
  7. These pickled chayotes can be kept for a long time.The ones you see in the picture are about 5 months old. They are very crunchy.

Peel and core the Chayote and cut into thin strips like fries. You may also leave on the green skin if you wish, I just find that it absorbs sort of brine better with the skin off. Peel the carrot and slice into thin wheels and do the same for the onion, but slice a bit thicker. Chayote is a crisp and juicy fruit in the gourd family and it's so tasty pickled. This is a Japanese style quick pickle or raw vegetable salad.

So that is going to wrap it up for this exceptional food pickled chayote recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!