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Pickled sayote

Pickled Sayote

The lighter, crispier (but still delicious) version of pickled mango.
Prep Time: 30 minutes
Cook Time: 20 minutes
Cuisine: Local
Keyword: Sayote


  • Several sayote
  • 3 tbsp salt Draw water out of the sayote.
  • 2 c white sugar
  • 2 c brown sugar
  • 2 c vinegar
  • ¼ c Hawaiian sea salt
  • Li hing mui Optional. Dried red plum seeds.
  • Red food coloring


  • Peel the sayote and slice into long pieces. Don't slice it too thin or the sayote will become limp and will not be crunchy. These were cut about a ⅓-inch thick. Transfer to a large bowl. If you have li hing mui, you can add these to the bowl, too.
  • Heat up white sugar, brown sugar, vinegar and Hawaiian sea salt on medium heat to form the syrup. Constantly stir the mixture and use clean and dry utensils. Make sure the pot and utensils aren't wet.
    Cook the syrup.
  • Pour the syrup into the bowl of sayote. With gloved hands, mix everything together so that the syrup is covering all the surface area of the sayote. The gloves will stop any contamination from your skin.
    Pour the mango syrup onto the green mangos.
  • Optional: Add a few drops of red food coloring. This will give the pickled sayote that signature orange "pickled" look in a few days.
  • Transfer the sayote along with the the syrup into containers. If the sayote are floating above the syrup, place a small bowl or dish under the lid before you close it so that the pickling sauce is touching every slice.


  • Store in the fridge and they should be ready to eat in about 2 days.
  • Don't use wet/damp utensils, spatulas, bowls or containers. The water can affect and spoil the pickling process.
  • Hawaiian sea salt is required. Don't substitute this since it will affect the taste.
  • You can use any sugar or sugar combination that you like. However, Mom believes the brown sugar gives it that rich dimensional flavor and nice coloring.
Tried this recipe?Let us know how it was!