Pickled green papaya is a Filipino favorite accompaniment to fried fish or fried chicken, which makes this a perfect hostess gift when visiting a Filipino home. This requires to use very firm but mature green papayas.
You will need:
- 2 sterilized mason jars.
- very firm but mature green papayas, grated using a mandolin, 4 cups.
- 3 T coarse salt
- 1 carrot,sliced or cut into julienne strips.
- 1 red or green sweet pepper, sliced thinly
- 1 whole cloves of garlic, sliced
- ginger, about 2 inches long, sliced in fine julienne strips
- 1/2 cup chopped red onions or if using the small red onions, sliced thinly
In a very clean bowl, put the grated papaya, 3 T coarse salt and enough filtered water to cover the papaya. Let it sit for 15 minutes. Discard the salted water. Rinse with cold filtered water. Drain. Using a piece of cheesecloth, squeeze the water out of the papaya until dry. Transfer to a very clean and dry glass bowl. Add all of the other vegetables and mix. Cover and refrigerate.
Meanwhile, prepare the sweet pickling solution. In a non-reactive pan, bring the following into a boil:
- 1 c white vinegar
- 1 1/2 c granulated sugar
- 1 T sea salt
- 1 T ground black pepper
Boil until the salt and sugar are dissolved.
Cool. Once completely cooled, pour the sweet pickling solution into the papaya mixture. Mix to incorporate the vinegar-sugar solution into the papaya mixture.
Fill the mason jars about 1 inch below the rim. Cover with the syrup. Close tightly and refrigerate.
You may also boil the filled and covered jars for 30 minutes to sterilize so it would not require refrigeration until the jar is opened. If you opt to do this, please follow a proper canning procedure.
You may also enjoy this with Beef Tapa.