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

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)
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Prep Time: 28 minutes
Cook Time: 2 minutes
Total Time: 30 minutes
Course: Side Dish, Snack
Cuisine: Chinese
Servings: 12
Calories: 60kcal
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

  • Peel papaya. Cut into half lengthwise. Remove seeds with a spoon.
  • Using a mandolin, slice papaya cross wise into thin slices about 1/8th of an inch thick.
  • Place sliced papaya in a large bowl. Sprinkle salt all over the papaya. Mix well and set aside for 15 minutes.
  • Place red chili floret in a bowl of cold water.
  • 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.
  • Washed and drain papaya slices twice. Transfer to a sterilized jar together with the red chili.
  • Pour vinegar mixture into the jar to completely cover the papaya slices. Screw on the lid.
  • Pickled papaya may be eaten after 2 hours.

VIDEO

NUTRITION

Calories: 60kcal
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