4.5 from 2 votes
This Malaysian style Pickled Papaya is usually eaten as a snack or appetizer. It is crunchy, tangy, slightly spicy, and deliciously addictive. A must-try! | MalaysianChineseKitchen.comish. It is crunchy, tangy, slightly spicy, and deliciously addictive. A must-try! | MalaysianChineseKitchen.com
Pickled Papaya
Prep Time
28 mins
Cook Time
2 mins
Total Time
30 mins
 

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)

Course: Side Dish, Snack
Cuisine: Chinese
Servings: 12
Calories: 60 kcal
Author: Linda Ooi
Ingredients
  • 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)
  • 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.

Recipe Video