Pickled Mirlitons

[Guest guest]

* Exported from MasterCook *

 

Pickled Mirlitons

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

Categories : Pickles & Relishes Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 mirlitons (8-10)

1 quart cider vinegar

1 scant cup kosher salt or pickling salt

Pinch alum

1 green bell pepper, seeded and sliced into -- 1/4-inch

strips

2 carrots, peeled and sliced

8 cloves garlic -- peeled

8 whole jalapeno peppers

2 cups cauliflower florets (about 1 large -- cauliflower)

4 teaspoons dill seed

 

Wash, peel, split, and seed the mirlitons. Cut them into thin strips as you

would potatoes for french fries. Put them in a stainless or glass bowl, cover

with ice water, and refrigerate for 24 hours.

 

The next day, drain the mirlitons and set them aside. Put the vinegar in a

stainless kettle with 2 cups of water, a cup of salt, and a pinch of alum. Bring

to a boil over high heat and boil for 3 minutes. Turn off the heat.

 

Divide the bell pepper, carrots, garlic, jalapeno peppers, cauliflower, and dill

seeds among 4 sterilized quart jars or 8 ping jars. Add the mirlitons, leaving

about 1/2 inch of headroom at the top of each jar. Pour the hot vinegar solution

over the mirlitons until they are covered, leaving 1/4 inch of headroom.

 

Seal with new lids and process the jars for 10 minutes in a boiling water bath.

Remove the jars with tongs and set them on folded towels so that they do not

touch. Let them cool completely. Reprocess or refrigerate any that do not seal.

Age the pickles for at least 2 weeks before opening.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Spicy pickled squash are a popular condiment on the South, but while

people who live outside Louisiana use yellow summer squash for pickling, Creole

cooks prefer mirlitons.