Canned Hot Pickles Cucumber or Mirliton (Mirleton)

3 servings Prep: 15 m Cook: 10 m Total: 25 m Intermediate
5.0/5 (2)
Canned Hot Pickles Cucumber or Mirliton (Mirleton)
Used with gumbos or any rice and gravy dish in Cajun Country, chayote (mirliton) is a gourd-like squash with pale green skin and white flesh. This traditional hot pickle recipe uses vinegar, onion, bell pepper, and cayenne for a spicy condiment that gets better with age. Be sure to use a non-metal pot or coated metal such as teflon, silverstone, or enamel to heat the vinegar—the metal will react and make the pickle solution turn cloudy.

Ingredients

3 servings
  • 3 large mirliton cut in strips
  • 3 cups white low acidic vinegar 5%
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • cayenne pepper to taste
  • 2 tsp each
  • 2 hot peppers or jalapeno, halved with seeds

Step-by-Step Instructions

  1. You could add green tomatoes cubed or small pickle cucumbers in place of or with the mirliton.
  2. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  3. Wash, peel and cut chayote (mirliton) into strips, discarding the cores and seeds. Slice the onions and cut the bell pepper in strips. Notes: Some also use the core; not as crunchy but the taste is sweeter and lighter.
  4. Combine vinegar, pickling salt and black pepper in a Dutch oven or large non-reactive saucepot (non-metal or coated enamel). Bring to a boil over medium-high heat, stirring to mix ingredients. Add cayenne pepper and hot peppers.
  5. Place the chopped vegetables (mirliton, onion, bell pepper and hot peppers) 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 liquid as needed. Wipe rims of jars with a dampened clean paper towel and apply two-piece metal canning lids. Process according to safe canning guidelines. Allow the jars to refrigerate for a few days; the flavor gets better with some age.

Common Problems and Solutions

Q: Why did my pickle liquid turn cloudy?

A: You used a reactive metal pot. Always use a non-metal pot or one with intact enamel, teflon, or silverstone coating. The vinegar reacts with bare metal and causes cloudiness.

Q: Can I use the mirliton core in the pickles?

A: Yes, some people do. The core is not as crunchy as the flesh but has a sweeter, lighter taste. It's a matter of personal preference.

Q: How long should I wait before eating the pickles?

A: Let them sit in the refrigerator for a few days—the flavor improves and intensifies with age. They'll keep for several weeks refrigerated.

Tips and Techniques

Use white vinegar with 5% acidity for proper preservation and food safety. You can adjust the heat level by adding more or fewer hot peppers, but don’t reduce the vinegar ratio as that affects safe preservation.

Ingredient Substitutions

  • mirliton: small pickling cucumbers or green tomatoes
  • white vinegar: apple cider vinegar
  • jalapeno peppers: serrano peppers or fresh cayenne peppers

Equipment Needed

  • Dutch oven or large non-reactive saucepot (enamel-coated or stainless steel)
  • 3 pint-sized canning jars with lids
  • Canning tools (jar lifter, funnel, bubble remover)
  • Large pot for processing jars (if doing full canning process)

Historical Context

Mirlitons (chayote squash) thrive in South Louisiana’s climate and have been a garden staple since they were introduced from Central America. Cajun cooks pickle them to extend their shelf life and create a tangy, spicy condiment that cuts through rich, gravy-based dishes.