Tuesday, October 20, 2009
Papaya Pickles Recipe
1 Green unripe papaya
1 tablespoon Salt
6 Bird's eye chili (chili padi)/ 2 Big RED CHILLI
Skin the papaya before cutting into halves.
Remove the seeds.
Cut the papaya into 1 inch thick slices then cut each piece into thin slices without cutting all the way through. This allows the pieces to be opened up into a fan shape.
If preferred, cut the papaya into thin slices.
Put the pieces of papaya in a clean mixing bowl.
Add the salt, mix and allow to marinate for about an hour until the papaya turn soft.
Squeeze out excess liquid.
Put vinegar, water and sugar into a heavy-based saucepan and bring to a low simmering boil for 15 minutes.
Remove saucepan from the heat and leave aside to cool completely.
Pack the papaya slices and chili padi in a glass jar and pour in the cooled vinegar syrup.
Allow to marinate for about 3 hours before serving.
Store pickle in the refrigerator for an extra crunchy taste.
+ Recipe above is from a website i found, but those are my pictures.I really made em!
# It gives you a spicy, sweet and sour taste. Made it because the papaya was rotting on the outside and not ripe inside.So I'd rather not waste the papaya. Make pickle! You can use unripe yellow papaya too! TRY IT!
+ It also reminds me of my mom as we use to make em for pickle in a Big " Horlick " glass bottle. Anybody remember those days? HORLICK! hehe....++++