Spicy and Crispy Chayote Jalapeño Pickles
Mouthwatering Crispy Chayote Jalapeño Pickles with a Spicy Kick
A delightful pickle made with Mexican jalapeños and fresh chayote, offering a perfect balance of spicy, tangy, and crunchy textures. This recipe brings a taste of Mexico to your table, perfect as a side dish or a zesty topping.
Main Ingredients- 2 Chayote squash
- 5-7 Jalapeño peppers (adjust quantity based on your spice preference)
Cooking Instructions
Step 1
Begin by preparing the chayote and jalapeños for pickling. Wash the chayote thoroughly, peel off the skin, and remove the core. Slice them into your desired size, such as half-moons or cubes, about 1 to 1.5 cm thick. Wash the jalapeños, remove the stems, and either deseed them or leave the seeds in to control the spiciness. Slice them to a similar size as the chayote. (Tip: For less heat, remove the seeds; for more spice, keep them in.)
Step 2
In a saucepan, combine the soy sauce, water, mirin, dark brown sugar, and vinegar. Stir well to combine. Bring the mixture to a boil over medium-high heat, stirring until the brown sugar is completely dissolved. Once boiling, reduce the heat to low and simmer for 2-3 minutes to create a slightly thickened syrup. (Tip: Some prefer to add the vinegar towards the end of cooking or after turning off the heat to preserve its aroma, but traditional methods often boil it together. This recipe follows the method of boiling all ingredients together.)
Step 3
Place the prepared chayote and jalapeños into a sterilized glass jar or airtight container. Pour the hot pickling brine from step 1 over the sliced chayote and jalapeños, ensuring the vegetables are fully submerged in the liquid. (Tip: Sterilize your jar by boiling it in water or microwaving it briefly to ensure the pickles last longer.)
Step 4
To keep the vegetables submerged, place a heavy stone or a clean plate on top of them. This ensures that all pieces are coated in the brine, leading to better pickling. Let it sit at room temperature for one day to allow the flavors to meld. (Tip: Letting it sit at room temperature for a day helps soften the vegetables slightly and allows the flavors to penetrate.)
Step 5
After one day, carefully pour the brine (with the vegetables still in the jar) back into the saucepan. Bring it to a boil and simmer for another 1-2 minutes. Re-boiling the brine helps to preserve the pickles for a longer period. Let the brine cool down completely. Once cooled, pour it back over the chayote and jalapeños in the jar. Store in the refrigerator to continue pickling and maturing.
Step 6
After 2-3 days of refrigeration, your delicious Chayote Jalapeño Pickles are ready to enjoy! Their crunchy texture and sweet-spicy flavor make them an irresistible side dish. Enjoy them whenever you like!
