Mrom's Korean Pickles (with Chayote)

(That’s not a typo in the title, it’s a friend’s nickname for her mother.)

Most of you guys know I love pickles and olives and the like, and it’s almost that time that I start snatching up fresh cucumbers and okra at the farmer’s market to quick-pickle and snack on literally any hour of the day.

Here’s a Korean recipe by Ms. Sunny Kim, mother of my favorite stylist, Christina Kim (Solver, RWJ commercials). It’s faster and simpler than what I usually do (no boiling involved) and embraces the Asian flavors you know I love. I’ve done some Japanese quick pickles that I wasn’t a fan of before, but I like these a lot. Essentially it’s veggies marinated overnight in the right balance of soy, vinegar and sugar, though Christina likes exploring a few of her own twists. Hit me up or look up blinkblink_chewchew on Instagram for more. The veggies that come recommended are carrots, celery, cauliflower, mushrooms, shallots, garlic, jalapeños, and… CHAYOTE.

Chayote may be one of my new favorite veggies, but I have yet to explore it much, so I’m excited—it’s like a new present I just opened. I liken it to a very vegetal tasting version of a cucumber or zucchini if there were no mushy seeds in the middle, just firm flesh. Others compare it to everything from apples to celery to jicama. Good flavor, but the texture is what makes it really shine. Anyway, it’s great raw OR cooked and I can’t wait to do more with it. In the meantime, I have this huge jar of what is basically Korean giardiniera to throw on top of my noodles or rice (or to snack on at midnight).