- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 45 minutes
It's easy. It's fast. It's a great side dish to pull out of the refrigerator when time's tight.
- 2 chayotes
- 1 tbs olive oil
- 2 tsp garlic, minced
- 2 cups white wine vinegar
- 1 small yellow onion, thinly sliced
- 5 whole cloves
- 5 star anise
- 1 tsp coriander
- 2 tbs kosher salt
- 1 tbs sugar
Peel the chayotes under running water or in a bowl of water. Slice the chayotes in half from stem to puckered bottom. Remove the seeds, chop them and put them aside. Cut the chayote flesh into thin (1/4-inch) slices.
In a large saucepan, heat the oil. Add the garlic and cook 3 minutes.
Add the vinegar, onion slices, cloves, star anise, coriander, salt and sugar. Bring to a boil and then remove from heat.
Add the chayote slices and seeds and let the mixture cool completely.
Pour into a jar and refrigerate for at least 2 hours.