Canned Hot Pickles Cucumber or Mirliton (Mirleton)

Step 1

You could add green tomatoes cubed or small pickle cucumbers in place of or with the mirliton.

Step 2

Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Step 3

Wash, peel and cut chayote into strips, discarding the cores and seeds. Slice the onions and cut the pepper in strips. Notes: Some also use the core; not as crunchy but the taste is sweeter and lighter.

Step 4

Combine vinegar, salt and black pepper in a Dutch oven or large saucepot. Bring to a boil, stirring to mix ingredients. Add red pepper.

Step 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 as needed. Allow the jars to refrigerate for a few days; the flavor gets better with some age.