Young, unpeeled baby ‘ulu is perfect for making pickles! Serve as a tasty and unique pūpū, salad garnish, or local substitute for marinated artichoke hearts.
HUC’s frozen steamed baby breadfruit (or sliced baby breadfruit), peel on
Lemon peel, ribbons
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 equal parts salt and sugar. Pour brine over ‘ulu until 1 inch from top. Fill jar with olive oil, tighten cap and gently shake until well mixed. Leave at room temperature until cool, then place in refrigerator. Pickles are ready to serve within 24 hours and can last in the fridge for several months.