Pickled Mirliton Sticks
Yield - 12 Pickle Jars
18 LARGE MIRLITONS
1 BAG ZATARIAN'S DRY CRAB BOIL SEASONING
2 QUARTS RICE WINE VINEGAR
1 CUP SUGAR
1 TBSP SALT
1/4 LB DRIED WHOLE CAYENNE PEPPERS
36 - 40 BAY LEAFS
4 PODS FRESH GARLIC (Peeled whole)
12 PINT SIZE MASON JARS
Slice the mirletons lengthwise, carve out the seed pod and discard. Peel the skin from mirlitons, and cut them as you would 1/4 inch thick French fries.
Use a large stock pot and over high heat bring all pickling seasons to a boil; add sliced mirlitons. Lower heat when the liquid returns to a boil and simmer for 5 minutes. Taste the mirlitons for doneness, they should be slightly tender on the outside while crisp on the inside.
Use tongs to arrange mirliton "sticks" as if standing on edge in the Mason jars, pack the jars rather tightly. Evenly divide the bay leafs, garlic and cayenne peppers into the jars. Try to place the peppers and bay leafs on the sides of the jars for color and presentation.
Divide the liquid pickling sauce between the jars. If more liquid is need add water and white vinegar to insure that all surface areas of the mirliton are immersed in the pickling juice. Cover and allow to cool. Let stand for a minimum of one week.
Use string beans in lieu of the mirlitons, just wash them and snip off the ends. Follow the recipe as if using the mirliton "sticks".
Chill and serve the pickled mirlitons as a garnish to a po-boy, Gin Martini, or a Cajun Bloody Mary. They are especially good diced and used as a topping to red beans and rice.
These pickled mirlitons are great with beer and football games.
to Home Cookin' Page or Return to the , Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 07 Feb 2017 - Aurora Catering, Inc. All rights reserved.
Revised: February 07, 2017.