Have you ever tried to pickle chayote? It’s so easy to make and the result is wonderful: tart, sweet, and more crunchy and firm than pickled cucumber. They go well with almost anything, especially with meat. Here is the recipe:
- 3-4 smooth skin chayote (cut the two ends, half, and slice thinly)
- 1 small onion (sliced)
- 1C vinegar ( I used rice vinegar)
- 1C soy sauce
- 1/2-2/3 C sugar ( depend how much sweetness you like)
Soak chayote in cold water for 15′ to remove sticky sap. Rain well and place in big pickle glass jar along with onion. Cook vinegar, soy, and sugar in a sauce pan until it boils. Poor the sauce mixture into the jar. Use plastic lid to press down the chayote. Wait until the jar cool down then keep it in the refrigerator. Ready to eat in 3 days.
Happy cooking everyone!