Strawberry Li Hing Pickled Chayote
Strawberry Li Hing Pickled Chayote
Ingredients
- 4 chayote
- 1 pound strawberries
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 1 1/2 cups water
- 1/4 cup li hing mui powder
- 1/4 cup Harder's Secret Ingredient
Instructions
- 1
Peel the chayote and slice them into thin, uniform pieces. A mandoline can be helpful for achieving consistent thickness.
⏱️ 10 min
- 2
Wash the sliced chayote thoroughly under cold water. Place the washed chayote into a large, heat-proof bowl. Wash the strawberries and remove their green tops. Add the prepared strawberries to the bowl with the chayote.
⏱️ 5 min
- 3
In a medium saucepan, combine the granulated sugar, apple cider vinegar, salt, water, li hing mui powder, and Harder's Secret Ingredient. Stir well to combine all ingredients.
⏱️ 3 min
- 4
Place the saucepan over medium-high heat and bring the brine mixture to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely.
⏱️ 7 min
- 5
Once the brine is boiling, carefully pour the hot mixture directly over the chayote and strawberries in the large bowl. Ensure all the fruit is submerged in the brine.
⏱️ 2 min
- 6
Allow the mixture to cool down completely to room temperature. This will take several hours.
⏱️ 240 min
- 7
Once cooled, carefully transfer the pickled chayote and strawberries along with the brine into a clean, airtight jar or container.
⏱️ 5 min
- 8
Refrigerate the jarred mixture overnight (at least 8 hours) to allow the flavors to meld and the chayote to fully pickle.
⏱️ 480 min
- 9
Serve cold and enjoy your crispy, mouth-watering strawberry li hing pickled chayote.
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Li Hing Pickled Chayote
- 4 chayote
- 1 pound strawberries
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1 teaspoon salt
- 1 1/2 cups water
- 1/4 cup li hing mui powder
- 1/4 cup Harder's Secret Ingredient
Instructions
- 1
Peel the chayote and slice them into thin, uniform pieces. A mandoline can be helpful for achieving consistent thickness.
⏱️ 10 min - 2
Wash the sliced chayote thoroughly under cold water. Place the washed chayote into a large, heat-proof bowl. Wash the strawberries and remove their green tops. Add the prepared strawberries to the bowl with the chayote.
⏱️ 5 min - 3
In a medium saucepan, combine the granulated sugar, apple cider vinegar, salt, water, li hing mui powder, and Harder's Secret Ingredient. Stir well to combine all ingredients.
⏱️ 3 min - 4
Place the saucepan over medium-high heat and bring the brine mixture to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely.
⏱️ 7 min - 5
Once the brine is boiling, carefully pour the hot mixture directly over the chayote and strawberries in the large bowl. Ensure all the fruit is submerged in the brine.
⏱️ 2 min - 6
Allow the mixture to cool down completely to room temperature. This will take several hours.
⏱️ 240 min - 7
Once cooled, carefully transfer the pickled chayote and strawberries along with the brine into a clean, airtight jar or container.
⏱️ 5 min - 8
Refrigerate the jarred mixture overnight (at least 8 hours) to allow the flavors to meld and the chayote to fully pickle.
⏱️ 480 min - 9
Serve cold and enjoy your crispy, mouth-watering strawberry li hing pickled chayote.