- 18 large mirlitons
- 1 bag Zatarain’s Dry Crab Boil Seasoning
- 2 quarts rice wine vinegar
- 1 cup sugar
- 1 tbsp salt
- ¼ pound dried whole cayenne peppers
- 4 pods fresh garlic, peeled
- 36-40 bay leaves
Slice the mirlitons lengthwise, carve out the seedpod and discard.
Peel the skin from the mirlitons and cut them as you would ¼-inch
thick French fries. In a large stockpot over high heat, add crab
boil, rice wine vinegar, sugar and salt and bring to a rolling boil.
Add sliced mirlitons, lower heat when liquid returns to a boil and
simmer for 5 minutes. Taste the mirlitons for doneness. They should
be slightly tender on the outside yet crisp on the inside. Remove
the mirlitons from the pickling juice and reserve. Line up 12 pint-sized
Mason jars and, using tongs, arrange the mirliton sticks as if standing
on edge in the jars. Pack each jar tightly with mirliton sticks.
Evenly divide the cayenne peppers, garlic and bay leaves into the
jars. Divide the pickling juice evenly between the jars. If more
liquid is needed, add water and white vinegar to ensure that all
surface areas of the mirliton are immersed in juice. Cover and allow
to cool. Let stand for a minimum of one week before serving.