How to pickle chayote

As we all know, chayote is a vegetable with a green appearance. It can also be regarded as a fruit. It has high nutritional value and medicinal value. Its main functions include: enhancing human immunity, dilating blood vessels, lowering high blood pressure, improving intelligence, treating infertility, and supplementing the body's calcium and zinc elements. Many people like to eat it. This article briefly introduces the method of pickling chayote.

Chayote, also known as Hayabusa, An pumpkin, longevity melon, etc., is a variety of vegetable in the Cucurbitaceae family. Chayote is crisp and juicy, delicious and has high nutritional value. It can be used in cooking or eaten raw as a fruit. In addition, the shape of the melon is like two palms together, which means blessing in Buddhism and is deeply loved by people. Chayote is a perennial climbing herb (annual in the north). The roots are string-like fibrous roots, and the lateral roots are thick and long, which can form hypertrophic tubers after the second year; the stem is creeping, more than 10 meters long, with strong branching, and leaves and tendrils on the nodes; the leaves are alternate, and the leaves and tendrils are opposite. The leaves are palmate pentagonal, with entire margins and green or dark green; the plants are monoecious and have different flowers, cross-pollination, and insect-pollinated flowers; the fruit is pear-shaped, with 5 obvious longitudinal grooves and a suture line on the top of the melon. The fruit color is green to milky white, and a single melon weighs 250-500g, with white flesh; the seeds are flat, spindle-shaped, and have no dormancy period. It likes warmth, is heat-resistant and not cold-resistant. The suitable temperature for growth is 12-25℃. Growth will be inhibited if the temperature exceeds 30℃. The extreme high temperature is 40℃. Cold damage will occur if the temperature is below 5℃. It is suitable for medium light intensity and shade-tolerant. It requires moist air. It is suitable for growing on fertile soil and soil with strong fertilizer and water retention capabilities.

Nutritional value of chayote

Chayote is rich in nutrients among melon vegetables, and regular consumption is beneficial to enhancing the body's ability to resist disease. It contains more protein and calcium than cucumber, and its vitamin and mineral content is significantly higher than other melons. It is low in calories and low in sodium. It is a health vegetable for patients with heart disease and hypertension. Eating chayote regularly can help with diuresis and sodium excretion, and has the function of dilating blood vessels and lowering blood pressure. According to the National Nutrition Association, zinc has a great influence on children's intellectual development. Regular consumption of Buddha melon, which is rich in zinc, can help improve intelligence.

How to pickle chayote

1. Cut the chayote into small pieces, add appropriate amount of salt and pinch it, then pour out the pickled water.

2. Soak the chayote in cold water. Pour out the water and drain the chayote.

3. Add marinade: one spoon of Guangzhou Zhimeizhai rice vinegar (other brands are also OK, but rice vinegar is required), ten spoons of sugar, two dried chilies. (The ratio of vinegar to sugar is 1:10), marinate for ten minutes and add a little salt.

4. You can eat it now. You don’t have to wait two days! Of course, it tastes better in the refrigerator. If you don’t finish the pickled chayote in one day, the taste will change! It tastes better if it is pickled for two hours!