MASARA PICKLED VEGGIES
3 medium chayote squash
3 medium beets
1.5 cups of water
1.5 cup Masara apple vinegar
2 tablespoons of salt
2 tablespoon sugar
Cook the beets, let them cool, peel and cut in half and then into thin slices.
Peel the chayote squash, cut in half and then cut into thin slices.
In a container we add the 1.5 cups of water, 1.5 cups of Masara vinegar, 2 tablespoons of salt and ONLY 1 tablespoon of sugar, mix well until the salt and sugar are dissolved.
In a container with a tight lid (Maison jar, jar, etc.) we introduce the chayote slices, trying to get as many as possible for a 12 oz Maison jar. 1.5 chayotes fit, we put a bay leaf, approximately 10 balls of black pepper and oregano, then we empty the mixture of water and vinegar until it covers the vegetables, cover and reserve in the refrigerator for 24 hours.
In the case of beets, we carry out the same procedure, only we ADD the additional tablespoon of sugar to the remaining mixture of vinegar and water, fill the jars with the beet slices and the liquid, this time we do not add fragrant herbs, cover and we reserve in the refrigerator for 24 hours.
After resting in the refrigerator, we can use our pickles and they keep perfectly for more than 3 months, although because they are so versatile they finish in less time.
You can use them as an accompaniment to sandwiches, salads or even as a snack.