Pickled Chokos (Chayote Pickles) Recipe

A Refreshing, Crunchy Pickle Perfect for Sandwiches, Salads & Cheese Boards!

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🌿 Ingredients:

• 2–3 medium chokos (chayote), peeled, cored & thinly sliced

• 1 small red onion, thinly sliced (optional, for color & flavor)

• 1 cup white vinegar (or apple cider vinegar for a sweeter tang)

• 1 cup water

• 2 tbsp sugar

• 1 tbsp salt (non-iodized, like pickling salt or sea salt)

• 1 tsp yellow mustard seeds

• 1/2 tsp black peppercorns

• 2 cloves garlic, sliced

• 1 small dried chili (optional, for a spicy kick)

• 1–2 sprigs fresh dill (optional for herby notes)

🧑‍🍳 Instructions:

1. Prep the Chokos:

2. Peel the chokos, remove the core (white seed), and slice into thin strips or rounds. Blanch in boiling water for 2 minutes, then plunge into ice water. Drain and pat dry.

3. Sterilize Jars:

4. Wash your glass jars in hot, soapy water. Rinse well and dry in a warm oven (120°C/250°F) for 10 minutes.

5. Make the Pickling Brine:

6. In a small saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, and chili. Bring to a simmer, stirring until sugar and salt dissolve. Remove from heat.

7. Pack the Jars:

8. Layer the chokos and optional red onion slices tightly into the jars. Add dill sprigs if using.

9. Add the Brine:

10. Carefully pour the hot brine over the chokos, making sure they’re completely covered. Tap jars gently to remove air bubbles. Seal with lids.

11. Cool & Store:

12. Let cool to room temperature, then refrigerate. Allow to pickle for at least 24 hours, but for best flavor, wait 3–5 days.

🥗 Serving Suggestions:

• Add to sandwiches and burgers

• Serve on a charcuterie board

• Toss into potato or pasta salad

• Enjoy as a tangy side to BBQ or grilled meats

📌 Storage:

Refrigerated, these pickles will last up to 2 months. Always use clean utensils to avoid contamination.

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