Hey everyone, it’s Drew, 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. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pickled Chayote is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pickled Chayote is something which I’ve loved my entire life. They are fine and they look wonderful.
Chayote, also called vegetable pear, mirliton or christophine, begs to be pickled. We're starting off our pickle week with chayote because we loved learning that it receives brine like a welcoming sponge (a good thing) due to it's high water content and mild flavor. Classified as a gourd, Chayote is a kissing cousin to cucumbers, also gourds.
To get started with this recipe, we have to first prepare a few ingredients. You can have pickled chayote using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pickled Chayote:
- Get 3 medium chayote
- Take 1 1/2 cup soy sauce
- Prepare 1/2 cup water
- Take 1 cup vinegar
- Make ready 1 cup sugar
- Get 2 big cloves of garlic
- Prepare 2 slices ginger (1/2 inch)
Peel the cooled chayote and cut them in half lengthwise. Discard the seeds (or reserve to toast and snack on, like pumpkin seeds). The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. I made the chayote pickled salad just as you demonstrated in video and it was delicious!!
Instructions to make Pickled Chayote:
- Wash and dry chayote with paper towel. Cut into quarters, remove seeds. Place in stainless bowl. Skin side up.
- Put soy sauce, water, vinegar and sugar in a pot. Bring to boiling point. Boil for another 3 minutes. Pour over chayote.
- 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.
- 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.
- Put back chayotes into jar, this time, put the one that was on the top to the bottom, and vice versa.
- After another 3 days, repeat steps 4 and 5. Keep in cool place.
- 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.
I also made the chunky chipotle potato salad wow it was both outstanding. I would like to see the video again because I like the detail you explained on the chayote which I had never eaten before. I loved the way you explained with so much love. This easy recipe for Carrot and Chayote Pickles (Do Chua Ca Rot Su Su) is a wonderful alternative to the traditional Vietnamese Carrot and Radish Pickles (Do Chua). Chayote is a crisp and juicy fruit in the gourd family and it's so tasty pickled.
So that’s going to wrap it up for this exceptional food pickled chayote recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
