Pickled Green Papaya
When life gives you green papayas, pickle them! Pickling is a great way to add flavour. Green papayas are bland and tasteless but they become sour and spicy after they’re pickled. They also have a lovely crunch.
The world is divided into two groups: those who love pickles, and those who hate pickles.
If you’re a pickle fan, thinly sliced green papayas that are crunchy, sour and spicy would be right up your alley.
Pickled Green Papaya
Pots, bowls and jars used should be non-reactive, such as glass, stainless steel, enamel, and ceramic. Use only green, unripe papayas. Otherwise pickle would be soft, not crunchy. If your papaya is too ripe for pickling but too green for eating, proceed to plan B: make buah paya masak titek (Nyonya peppery papaya soup) instead.
Ingredients
- 300 g sugar (1½ cups)
- 300 g white vinegar (1¼ cups)
- 1.2 kg firm unripe papaya with green skin that has a hint of yellow
- 2 tbsp salt
- 3 bird's eye chillies thinly sliced
Instructions
- Heat and stir sugar with vinegar until dissolved. Leave till cool.300 g sugar (1½ cups), 300 g white vinegar (1¼ cups)
- Peel papaya. Cut lengthwise into 4-5 pieces. Remove seeds. Trim head and end to yield 1 kg. Rinse thoroughly. Slice crosswise as thinly as possible, with a mandolin if available.1.2 kg firm unripe papaya with green skin that has a hint of yellow
- Sprinkle papaya with salt. Mix thoroughly. Leave till limb and soft, 5-10 minutes depending on thickness of sliced papaya.2 tbsp salt
- Rinse papaya. Drain. Mix with vinegar mixture made earlier, plus chillies. Cover and refrigerate.3 bird's eye chillies thinly sliced
- Pickle may be served after turning translucent. This may take 12 hours if papaya is paper thin and not too green. If totally green and thick, you'll have to wait 1-2 days.
- After papaya is ready for eating, taste and if necessary adjust seasoning. After adjusting, wait at least 3-4 hours before serving.
