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Canned Hot Pickles Cucumber or Mirliton (Mirleton)Appetizers & Beverages
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Submitted by Ruby Buchanan
Kaplan, LA
on Saturday, November 16, 2002
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| Makes: | |
| Prep Time: | 20 minutes |
| Cook Time: | not available |
| Ready In: | 20 minutes |
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Used with gumbos or any rice and gravy dish in Cajun Country. Chayote is a gourd-like squash that is about the size and shape of a very large pear. The skin is pale green and smooth with slight ridges that run lengthwise. Many compare the color to a light green apple. The flesh is white and there is one soft seed in the middle. Chayote is also called mirliton and the French call it christophene.
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| Ingredients |
| 3 large mirliton cut in strips |
3 cups white low acidic vinegar 5% |
| 1 cup water |
1 onion, sliced |
| 1 bell pepper, sliced |
2 tsp each pickling (canning ) salt and black pepper 2 hot peppers or jalapeno, halved with seeds |
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| | | Directions | You could add green tomatoes cubed or small pickle cucumbers in place of or with the mirliton. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. Wash, peel and cut chayote into strips, discarding the cores and seeds. Slice the onions and cut the pepper in strips. Combine vinegar, water, salt and spices in a Dutch oven or large saucepot. Bring to a boil stirring to mix ingredients. Optional pickling spices and red pepper could be added. Place the chopped vegetables (vegetable pear, onion, bell pepper) in the pickling jars. Fill the jars with the hot liquid to within one half inch from the top of the jar. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process as needed.
Or you could make a quick pickle by adding the peeled strips of mirliton to the liquid left when a good jar of pickle is all eaten. Allow the combination to stand in the refrigerator a few days. The flavor gets better as it gets older.
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