One of my favorite uses for pipinolas is to make refrigerator pickles out of the leftover pickle juice from a store bought jar of tasty pickles. I've read that it's safe enough to reuse pickle juice once. So it is a great way for me to make easy, easy pickled veggies.
Now I hear ya......what's a pipinola? It's a vine veggie that goes by plenty of different names around the tropics, with chayote being the most familiar one on the mainland USA. It's kind of like a squashy thing, and can be used like a summer squash in many dishes. I like to use them in soups, stews, and stir fries. And they make a darn good mock apple pie.
Back to pickles. I opt to use the larger, older pipinolas for pickles. Why? Because the young tender skinned ones are preferable for cooking or raw use because their rind is so tender that it can be eaten. The rind and seed capsule of the older ones are tough, thus needs to be cut away and discarded (to the livestock feed pot).
Above, two large pips, washed and ready for action.
Aboveboard I've cut off the rind, cut the pipinola in half, and cut out the tough seed capsule.
Next, I slice the pipinola into thin slices, about 1/8" thick.
Finally I gently pack the pieces into a clean jar, add pickle juice to cover all the pieces, then store the jar in the frig. After one week I often start stealing pieces out of the jar, but they are better if I wait three weeks before eating.