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)
Side Dish, Snack
pickled green papaya, pickled papaya, pickles
semi green firm papaya
(about 2 lbs/900g)
or coarse salt
(seeded and cut into a floret)
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.
Tried this recipe?
Pickled Papaya at https://www.malaysianchinesekitchen.com/pickled-papaya/