- All ʻUlu /
- Gluten Free /
- Kid Friendly /
- Vegan /
- Vegetarian
Easy Homemade Baby 'Ulu Pickles
Jul 24, 2020
Easy Homemade Baby 'Ulu Pickles
Category
SideAuthor:
Hawaiʻi ʻUlu Cooperative
Servings
16
Prep Time
30 minutes
Cook Time
0 minutes
Young, unpeeled baby breadfruit, perfect for making pickles! Serve as a tasty & unique pupu, salad garnish, or local substitute for marinated artichoke hearts.
Ingredients
-
1 lb baby ʻulu (peeled, cored, and steamed)
-
7 oz White vinegar
-
7 oz Water
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1½ tsp salt
-
4½ tsp sugar
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2 bay leaf
-
1 tsp peppercorns
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Peel from 1 lemon, sliced in ribbons
-
2 cloves garlic, sliced
-
Olive oil, as needed
Directions
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.
Recipe Note
Serve these delicious artichoke-like ʻulu pickles with Crispy ʻUlu Flour Fried Chicken and ʻUlu Veggie Burger. Yum!
