Mirliton Quick Pickles Recipe
As seen in the 2027 Culinary Calendar
Ingredients
10 ripe mirlitons
1 sweet onion, like a Vidalia, sliced thinly
4 quarts apple cider vinegar
1 bay leaf for each jar
1/2 cup salt
1/4 cup sugar
1/4 black peppercorns
2 cloves garlic for each jar
1 tbsp. fennel seed for each jar
1. Cut and trim the mirliton squashes by removing the seeds and slicing each squash into 10 to 12 spears depending on their size. Heat the vinegar with an equal amount of water. Add bay leaves, salt, sugar, peppercorns and garlic. Bring to a boil and add the mirliton and onion slices to the hot liquid. Allow to stand for 10 minutes.
2. With tongs, distribute the mirliton slices and onion slices among the jars. Place a bay leaf in each jar. Distribute the peppercorns, garlic and fennel seed.
3. Cap the jars and allow to pickle for 3 days. Besides being a great pickle for potato salads and cole slaw, it also tastes good for burgers and just plain eating. But there is no better garnish for your bloody mary than a mirliton pickle. Makes 7 to 8 quarts
A Noble Squash
Whether you say MIRR-leeton or Mel-iton, the humble mirliton squash has been a part of Louisiana cooking tradition for generations. Often grown in backyard gardens, native mirlitons were nearly wiped out by the flood waters of hurricanes Katrina, Rita and Gustav. A group of enthusiastic culinary preservationists are working to save the mirliton from extinction. By sharing culitvation tips, blogs, photos and a mirliton “Classified” ad service through which gardeners can share, buy and sell heirloom verieties, these backyard garden warriors are working to keep tradition alive and growing. Adopt-a-Mirliton founder and Tulane University’s exectutive director of Southern Institute for Education and Research, Dr. Lance HIll has cultivated a resource guide for all things mirliton. Vitist Mirliton.org for more information and to learn how to get involved in growing your own mirliton at home.
