Pickling is one of the oldest methods of food preservation; traditionally, seasonal foods and foods limited in availability were pickled using a combination of vinegar, salt, sugar and spices.

Pickling also preserves memories of a season or moments in time. A cold slice of pickled mango can take you back to childhood summers and roadside stands. Begin preserving memories with these easy pickles.

Spicy Summer Squash and Zucchini Pickles

3 cups thinly sliced yellow summer squash

3 cups thinly sliced zucchini

2 large Maui onions, thinly sliced

3 large jalapenos, thinly sliced

1 tablespoon whole peppercorns

8 large cloves garlic, thinly sliced

4 large sprigs fresh dill

2 cups white wine vinegar

1-1/3 cups sugar

4 teaspoons sea salt

1/2 teaspoon EACH celery and mustard seeds

In large glass bowl, combine squash, zucchini, onion and jalapeno. In 4 sterilized 1-pint jars, divide peppercorns, garlic and dill. Evenly pack vegetable mixture into jars; set aside.

In microwave-safe bowl, combine remaining ingredients. Microwave on high 4 to 6 minutes or until mixture boils, stirring once to dissolve sugar and salt. Pour evenly into jars. Cover and refrigerate at least 5 days before serving. Store in refrigerator up to 1 month. Makes 32 2-ounce servings.

Approximate nutritional information, per serving: 20 calories, 100 mg sodium, 5 g carbohydrate, 5 g sugar, no fat, cholesterol, fiber or protein

Japanese Pickled Gobo and Lotus Root

3 cups gobo (burdock root), cleaned and julienned

3 cups lotus root, cleaned and thinly sliced

3 garlic cloves, sliced thinly

2-inch piece of ginger, julienned

1 Hawaiian chilies, thinly sliced

3/4 cup EACH rice wine vinegar, soy sauce and mirin

3 teaspoons toasted sesame seeds, divided

3 teaspoons sesame oil, divided

Place gobo and lotus root into pan and just cover with water. On high heat, bring to boil and cook 2-3 minutes, till slightly tender. Remove from heat. Using slotted spoon, remove vegetables, reserving cooking liquid.

Mix vegetables with garlic, ginger and chilies. Divide among 3 sterilized 1-pint jars, leaving 1/4 inch at the top. Fill jars with equal parts vinegar, soy sauce, mirin and cooking liquid (about 1/4 cup of each). Add 1 teaspoon each of sesame seeds and sesame oil to each jar.

Cap tightly and refrigerate 4-8 hours before serving. Makes 24 2-ounce servings.

Approximate nutritional analysis, per serving: 25 calories, 250 mg sodium, 5 g carbohydrate, no fat, cholesterol or fiber, 1 g sugar, 1 g protein

Pickled Green Papaya

1-1/4 cups sugar

1-1/4 cups rice wine vinegar

1/4 cup mirin (Japa­nese cooking wine)

6 Hawaiian chilies, thinly sliced

2-1/2 pounds green papaya (about 3-4 large papayas)

2 tablespoons salt

In nonreactive pot (not copper, aluminum or cast iron), combine sugar, vinegar and mirin. On medium, heat solution until sugar is dissolved. Add chilies and cool.

Papayas should be firm and green with hint of yellow. Skin, cut in half, remove seeds. Slice crosswise as thinly as possible. In large, nonreactive bowl, sprinkle with sea salt. Mix thoroughly and let sit 10 minutes, until limp. Rinse and drain.

Mix with vinegar mixture. Pack in sterilized jars or containers and refrigerate. Papaya is ready to eat when translucent, about 12 hours. Makes about 16 2-ounce servings.

Approximate nutritional information, per serving: 45 calories, 300 mg sodium, 11 g carbohydrate, 10 g sugar, no fat, cholesterol, fiber or protein

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More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.