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| What You Need: |
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5 medium-sized firm ripe mirliton squash (about 2½ pounds)
½ pound fresh hot red chilies, each about 2 inches long
4 large garlic cloves, peeled
2½ cups cider vinegar
4 teaspoons salt
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| How To Cook: |
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1. With a small sharp knife, peel the squash and cut them in half lengthwise. Use the tip of the knife to pry out the seeds from the centers of the squash; discard the seeds. Then cut each squash half lengthwise into slices about ½ inch thick.
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2. Wash the chilies under cold running water and pull out the stems. Slice the chilies lengthwise in half, and then into long ¼-inch-wide strips. Brush away any remaining seeds.
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3. To assemble the pickles, place a clove of garlic in the bottom of each of four hot sterilized pint jars. Arrange the squash and chili alternately in the jars, dividing the slices evenly among them.
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4. Bring the vinegar and salt to a boil in a small enameled or stainless steel saucepan and immediately ladle the liquid into the jars, a little at a time, allowing it to flow through to the bottom before adding more.
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5. Fill the jars to within 1/8 inch of the tops and, set the mirliton pickles aside in a cool place (preferably not the refrigerator) for at least 10 days before serving.
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