Pickled Mirliton Sticks
YIELDS: 12 Pickle Jars


  • 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.

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