Pickled Mirliton

Ingredients

• 4 Mirlitons
• 2 Carrots
• 1 Large Yellow Onions
• ½ Large red bell peppers
• ½ Fennel bulb
• 4 Cups Vinegar
• ½ cups water
• ½ cup salt
• 1/3 cup sugar
• 6-8 cloves garlic
• 1 table spoons mustard
• ½ teaspoons allspice
• 13 teaspoons black peppercorns
• 5 bay leaves
• 3 dried chilies
• ½ Bag of crab boil

Instructions

1. Cut each mirliton in half lengthwise. Remove the seeds. Cut each half lengthwise into slices about 1/2-inch thick.
2. Put the mirlitons, carrots, onions, bell pepper, fennel, and garlic in a large bowl.
3. Cover with ice and cold water. Place a plate on top to keep vegetables submerged.
4. Let stand for 2-3 hours to perk up the vegetables. Afterward, drain thoroughly.
5. Sterilize 7 quart-size preserving jars and keep hot. Soak the lids and keep hot.
6. Combine remaining ingredients in a large non-reactive pot.  Cover and bring to a boil.  
7. Let boil, covered, for about 5 minutes before adding the drained vegetables.  
8. Turn off heat, cover, and let stand 5 minutes.  
9. Arrange the vegetables in the sterilized jars, and cover with the liquid.  Seal the jars with the lids, and let cool at room temperature.  Store in the refrigerator, for at least 6 days before using.