Pickled Papaya
This Malaysian style Pickled Papaya is usually eaten as a snack or side dish. It is crunchy, tangy, slightly spicy, and deliciously addictive. A must-try!(Makes about 3 cups (450g) pickled papaya)
- Prep time
- 28 min
- Cook time
- 2 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 small semi green firm papaya ((about 2 lbs/900g))
- 2 tbsp kosher salt (or coarse salt)
- 1 red chili ((seeded and cut into a floret))
- 1½ cups rice vinegar ((360ml))
- 1 cup sugar ((220g))
Instructions
- 1
Peel papaya. Cut into half lengthwise. Remove seeds with a spoon.
- 2
Using a mandolin, slice papaya cross wise into thin slices about 1/8th of an inch thick.
- 3
Place sliced papaya in a large bowl. Sprinkle salt all over the papaya. Mix well and set aside for 15 minutes.
- 4
Place red chili floret in a bowl of cold water.
- 5
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.
- 6
Washed and drain papaya slices twice. Transfer to a sterilized jar together with the red chili.
- 7
Pour vinegar mixture into the jar to completely cover the papaya slices. Screw on the lid.
- 8
Pickled papaya may be eaten after 2 hours.