Easy Homemade Baby 'Ulu Pickles
Young, unpeeled baby breadfruit, perfect for making pickles! Serve as a tasty & unique pupu, salad garnish, or local substitute for marinated artichoke hearts.
1 lb baby ʻulu (peeled, cored, and steamed)
7 oz White vinegar
7 oz Water
1½ tsp salt
4½ tsp sugar
2 bay leaf
1 tsp peppercorns
Peel from 1 lemon, sliced in ribbons
2 cloves garlic, sliced
Olive oil, as needed
Place garlic, lemon peel, bay leaf, and peppercorns into mason jar(s).
Defrost baby ‘ulu; slice horizontally and place in jar(s) atop the spices.
In a saucepan, bring to boil equal parts vinegar and water; add salt and sugar.
Pour brine over ‘ulu until 1 inch from top.
Fill the jar with olive oil, tighten cap and gently shake until well mixed. Leave at room temperature until cool, then place in the refrigerator.
Pickles are ready to serve within 24 hours and can last in the fridge for several months.