Chayote em conserva

Components

• 1 chayote
• 1/2 cup of rice vinegar
• One-third of a tea cup of honey
• 1 teaspoon of coriander seeds
• 1 cup of water (tea)
• Half a tablespoon of salt

Setup mode

1. In the pillon, crush the quarry seeds and place them in a small pan. Add vinegar, honey, and water. Stir and heat over low to medium heat until it boils and the honey dissolves. Take off the heat and allow it to cool while you prepare the chuchu.

1. Peel the chuchu, rinse it under running water, and thoroughly dry it with a clean dish towel to prevent slipping while cutting. Slice the chuchu in half and remove the core. Using a vegetable peeler, shave each half into strips lengthwise—begin by peeling the flat side of each half to make cutting easier.
2. Arrange the chuchu ribbons on a sieve, sprinkle with salt, and allow them to dehydrate over a bowl for approximately 10 minutes.
3. After 10 minutes, rinse the chuchu under running water to eliminate extra salt. Place the strips in a glass jar and add the vinegar and honey mixture. Seal the jar and refrigerate for at least 1 hour – the pickles improve even more the next day. Enjoy with grilled dishes or sandwiches.

IMPORTANT: Store the pickles in a sealed pot in the refrigerator for up to one week.

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