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Maui No Ka 'Oi Magazine March-April 2015 - March-April 2015
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Recipes

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Mama's Pickled Pipinolas

Category: Garnish
Author: Barbara Mooradian
Description:

Pipinolas, also known as chayote, are the base for this recipe, which won first place in the 2011 Maui Ag Fest Pickled Veggie contest.

Says the winning chef, Barbara Mooradian: "This is a recipe my mom made for years before passing it on to me-I've made a few small changes. It's a sweet, crunchy, bread-and-buttery pickle, great with sandwiches. Use either green or white pipinola, and get the smaller more tender ones-the bigger ones have tough skin and should be peeled first. I'm so glad you liked them!"

Prep Time: 3 weeks
Number of Servings: 8
Ingredients: 8 c sliced pipinola-washed, quartered, remove seeds removed, sliced 1/4” thick
1/2 c salt
4 c cider vinegar
5 c Maui Premium Gold sugar
2 t celery seed
2 t mustard seed
2 t turmeric
6 whole cloves
ice cubes
Directions: Combine sliced pipinolas, salt and ice cubes to cover and soak for 2-3 hours.

Drain and rinse pipinola. Bring remaining ingredients to a boil in a large non-aluminum pot. Pack pipinola into hot sterilized canning jars. Pour hot vinegar solution over to cover, wipe rims and seal with hot sterilized lids. Store about 3 weeks before eating.
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