Wendy made this papaya pickles and she arranged it beautifully. She also showed us step by step on how to do the pickle, and that really made me drooling.
Ermm... I made this pickle twice. On my first batch, I used store bought papaya which are more greeny and the fleshy.I also refrigerated it for 2 days. I also replaced the bird's eye chilli to dry sour plum, cause my daughter can't take spicy food.This batch of pickle papaya are not as crunchy as the 2nd batch, but still tasty.
The 2nd batched, I used the papaya that I had plucked from my sister's house.This time, the papaya was not so fleshy, but it was firm. Reached home, I straight away clean , cut and pickle it.I didn't store my papaya in refrigerator. As the result, this batch of pickles papaya was much crunchy and everybody loves it.
Here's the recipe from Wendy .
1 kg papaya ( weight w/o skin and seeds)
2 tbsp salt
300 gm rice vinegar
300 gm sugar
10 bird's eye chilli ( I used 10 Dried Sour Plum)
Boil sugar and vinegar. Stir so that sugar will not set to bottom. Let it cool down completely before use.
I transfer it to ceramic bowl.
Peel papaya.Half the fruit,remove seeds and rinse the fruit.
Rub salt over sliced papaya and make sure the slices do not stick together and are properly rubbed.
Leave salted papaya for 5 minutes (not too long!!) , the papaya is ready to rinse when it looks pliable.
Rinse the papaya twice, shake off the excess water, do not squeeze the papaya.
*If use bird's eye chilli, snipped it into the cool vinegar syrup.( I omit this)
With clean utensil stir in the papaya slices, to make the papaya is well submerged and coated with the syrup.
Add dried sour plum into the papaya bowl. Cover the bowl with cling floil and refrigerated it.
Let the papayas pickle for about 8 hours before serving.