Pickled Chayote
 

Pickled Chayote

7 Lb chayote
1 teaspoon curry powder.
1 Tablespoon turmeric powder.
3 Tablespoons powdered mustard
1 cup plain flour.
4 cups white sugar.

Peel and cut the chayote into chunks, discarding the membranous pip in the
middle. Chop 2 or 3 large onions. Sprinkle the vegetables with small cup
of cooking salt. Stand overnight. Drain next day in colander until all
liquid drains off. Put into a pot and add enough vinegar to cover, cook
till tender about twenty minutes unless chokos are old, then will take
longer. Mix to smooth paste with extra vinegar, the curry powder,
turmeric and mustard powder, plus the plain flour. Stir this in to the
cooked vegetables and add the white sugar. Boil for a few minutes. Jar
and process in hot water bath.

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