Pickled Papaya

The papaya wasn't fully ripen when I cut it😅, so it was made into pickles.

This version of Pickled Papaya comes in slices instead of strips because it is meant to be picked up with a wooden pick, chopsticks, or your hand and eaten as is. Chilies are usually added to give the pickles a slight spicier “kick”.

It is crunchy, tangy, slightly spicy, and deliciously addictive. A must-try

Pickled Papaya

Ingredients

1 small semi green ripe papaya (about 2 lbs/900g)

2 tbsp kosher salt or coarse salt

1 red chili (seeded and cut into thin slices)

1½ cups rice vinegar (360ml)

1 cup sugar (220g)

Instructions

1. Peel papaya. Cut into half lengthwise. Remove seeds with a spoon.
2. Cut the papaya into thin slices.
3. Place sliced papaya in a large bowl. Sprinkle salt all over the papaya. Mix well and set aside for 15 minutes.
4. In the meantime, combine rice vinegar and sugar in a small saucepan over low heat. Stir until sugar has dissolved. Turn off stove and allow it to cool.
5. Washed and drain papaya slices twice. Transfer to a sterilized jar together with the red chili.
6. Pour vinegar mixture into the jar to completely cover the papaya slices. 
7. Allow to marinate for approximately 2-3 hours before serving. Store pickle in the refrigerator for an extra crunchy taste.

Happy Making!