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  Added: Mar 16, 2007  •  Visited (488)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mirliton Pickles
What You Need:
  • 5 medium-sized firm ripe mirliton squash (about 2½ pounds)
  • ½ pound fresh hot red chilies, each about 2 inches long
  • 4 large garlic cloves, peeled
  • cups cider vinegar
  • 4 teaspoons salt

  • How To Cook:
    1. With a small sharp knife, peel the squash and cut them in half lengthwise. Use the tip of the knife to pry out the seeds from the centers of the squash; discard the seeds. Then cut each squash half lengthwise into slices about ½ inch thick.

    2. Wash the chilies under cold running water and pull out the stems. Slice the chilies lengthwise in half, and then into long ¼-inch-wide strips. Brush away any remaining seeds.

    3. To assemble the pickles, place a clove of garlic in the bottom of each of four hot sterilized pint jars. Arrange the squash and chili alternately in the jars, dividing the slices evenly among them.

    4. Bring the vinegar and salt to a boil in a small enameled or stainless steel saucepan and immediately ladle the liquid into the jars, a little at a time, allowing it to flow through to the bottom before adding more.

    5. Fill the jars to within 1/8 inch of the tops and, set the mirliton pickles aside in a cool place (preferably not the refrigerator) for at least 10 days before serving.

    To Make: about 4 pints
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Vegetables » Squash
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Vegetables » Peppers
    Dish » Marinades & Pickles



     




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