Pickled Chayote

Wash and dry chayote with paper towel. Cut into quarters, remove seeds. Place in stainless bowl. Skin side up.

Put soy sauce, water, vinegar and sugar in a pot. Bring to boiling point. Boil for another 3 minutes. Pour over chayote.

Let it cool down for 1 hour. After one hour, transfer chayote and soy sauce liquid into glass jar, add ginger and garlic. Close lid. Keep in cool place. No need to refrigerate.

After 3 days, remove chayotes into a bowl, pour soy sauce into a pot and boil for 5 minutes (this step is to evaporate any moisture rendered from the chayotes). Cool completely.

Put back chayotes into jar, this time, put the one that was on the top to the bottom, and vice versa.

After another 3 days, repeat steps 4 and 5. Keep in cool place.

These pickled chayotes can be kept for a long time.The ones you see in the picture are about 5 months old. They are very crunchy.