Pipinola (Pickled Chayotes)

—Yaso Abe, Board of Directors, Wahiawa General Hospital

• 2 gal. chayotes, sliced 1/4 inch thick
• 1/4 cup Hawaiian salt
• Onions (optional)

Pickling liquid:

• 2 cups apple cider vinegar
• 2 cups white sugar
• 1 heaping Tbsp. Schilling pickling spice
• 1 tsp. celery seed
• 1 tsp. mustard seed
• 1/4 tsp. ground turmeric
• 6 whole cloves

Lightly salt sliced fruit and cover with ice cubes. Let stand for 3 to 4 hours. Combine pickling ingredients, bring to a boil, remove from heat, and let cool for 15 minutes.

Drain chayotes (do not rinse). Pour slightly cooled liquid over chayotes and let stand overnight under a medium weight (gallon bottle filled with water). Pack chayotes in sterilized bottles with liquid and refrigerate. (Sliced onions may be added to the chayotes just prior to pouring the hot liquid.)

Note: Pick chayotes before they mature. The outer skin of the fruit should be tender, easily nicked with the thumbnail. Do not peel.