When I went to groceries store the other day, I found this vegetable called Chayoterra and they seem to be popular with Vietnamese local people :) After I came back home I started searching a bit, it has recently become popular as a superfood. It is vegetable mainly from Mexico, and can be eaten as a salad, soup, stir-fried or pickle :)

Chayote is rich in minerals, folic acid, vitamin C, magnesium, and contains a large amount of potassium, and is effective for diabetes and high blood pressure. Especially, since folic acid is an essential nutrient for women of childbearing age preparing for pregnancy, chayote is like a gift for pregnant women.

The taste is like a crunchier cucumber or radish to me. It doesn't have a strong flavor so I thought it would be perfect for pickles. Now it's my favorite side dish! :)

Korean style Jalapeño & Chayote pickles

_{Prep: 10 mins
Cook: 5 mins
Total: 15 mins}

Ingredients

_{• 500g chayote
• 150g (about 8~9 peices) jalapeño}

Ingredients for pickling ([ratio] soysauce : vinegar : brown sugar : water | 1:1:1:1)

_{• 1 cup soy sauce
• 1 cup vinegar
• 1 cup brown sugar
• A pinch of salt}

Steps:

<sub>1.

Wash chayote and jalapeno 3 to 4 times with cold water.
2.



After removing the seeds from chayote, slices with a thickness of about 1cm. Slice the jalapeños into 1cm thickness as well. Place all ingredients in a stainless steel or glass bowl.
3.


Add all the ingredients for pickling in a saucepan, bring it to a boil. When it's boiling turn off the heat, and pour them into the ingredients right away. Using boiling hot pickling sauce makes the ingredients crunchier.
4. Mix up and down once or twice with a scoop or spoon.
5. When it cooled down, put it in a glass bottle or container and let it set aside for 1 day at room temperature and 2 days in the refrigerator.</sub>

Tada! Now you're ready to eat :)