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Atcharang Chayote (Pickled Vegetables With Chayote)

Sweet, pickled chayote squash is the Filipino condiment you need in your kitchen. Its tangy flavor will brighten up your fried or grilled dish. You'll be tempted to eat the whole jar!
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Prep Time 30 minutes
Cook Time 5 minutes
Pickling Time 7 days
Course: Side Dish
Cuisine: Asian, Filipino
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 shallot sliced
  • 3 carrots julienned or grated
  • 4 chayote squash julienned or grated
  • 1 knob ginger julienned or grated
  • 3 bell peppers julienned or grated
Pickling solution
  • 4 cups white cane vinegar
  • 2 cups sugar
  • 3 tbsp sea salt divided

Equipment

  • saucepan
  • sterile mason jars about 5 x 16oz jars

Method
 

  1. Combine vegetables in a large bowl. Combine in a large bowl. Add 2 tbsp salt and let it sit for 30 min to remove excess water. Strain and rinse the vegetables well. Squeeze out excess moisture with a cheesecloth or use a salad spinner.
  2. Heat a saucepan to medium heat. Combine white vinegar, sugar, and 1 tbsp salt. Stir until dissolved.
  3. Fill mason jars with vegetables, then top off with the pickling solution.
  4. Close tightly and let them sit in the refrigerator for at least 1 week before serving.
  5. Serve with your favorite meats, vegetables, or eggs!

Notes

  • In the long term, it will last up to 1 month if properly stored.
  • Consider labeling the jar with the expiration date, and using a clean spoon to scoop it out and serve in a small bowl instead of eating straight out the jar.
  • Don't be scared to try out your own combination! Use your favorite vegetables or ingredients such as: thai chili peppers, pineapple, bamboo shoots, raisins, palm hearts, cucumber, red onions