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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. -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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