Pickled Chayote
I thought of using regular pickles (Kosher Dill cucumber pickles) for the Spam sushi. But on second thought, I chose to use chayote pickles Instead because I didn’t think the clove fragrance in Kosher Dill would go well with the Spam sushi.
Pickled Chayote
I thought of using regular pickles (Kosher Dill cucumber pickles) for the Spam sushi. But on second thought, I chose to use chayote pickles Instead because I didn’t think the clove fragrance in Kosher Dill would go well with the Spam sushi.
Cooking Instructions
- 1
Wash and dry chayote with paper towel. Cut into quarters, remove seeds. Place in stainless bowl. Skin side up.
- 2
Put soy sauce, water, vinegar and sugar in a pot. Bring to boiling point. Boil for another 3 minutes. Pour over chayote.
- 3
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.
- 4
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.
- 5
Put back chayotes into jar, this time, put the one that was on the top to the bottom, and vice versa.
- 6
After another 3 days, repeat steps 4 and 5. Keep in cool place.
- 7
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.
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