Pickled Papaya Recipes

Ingredients :

1 under-ripe papaya (750g/1.5 lb)

100ml (3 fl oz) distilled white vinegar

3 tbsp sugar

1/2 tsp salt

5 bird's-eye chilies, left whole

Method :

Peel the papaya, cut in half lengthwise and remove the seeds. Cut into very thin slices. Wash and dry the papaya. Bring the vinegar, sugar and salt to the boil. Remove from heat and allow to cool. Mix well with the chilies and papaya and keep overnight. Store in a covered container in the refrigerator up to 1 month.

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