Pickled Green Papaya

Pickled Green Papaya

Crisp shreds of green papaya cured in a tangy, lightly sweet vinegar brine.

Total 2 hr 5 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Shredded unripe papaya is salted to draw out moisture, then packed into a sweet-sour vinegar brine with garlic and chile for a crunchy condiment. It brightens grilled meats, noodle bowls, and banh mi, and keeps well in the refrigerator for weeks.

Ingredients

  • 1 pound green papaya, peeled, seeded, and shredded
  • 1 tablespoon salt
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 cloves garlic, thinly sliced
  • 1 small red chile, thinly sliced
  • 1 small carrot, peeled and shredded

Method

  1. Toss the shredded papaya and carrot with 1 tablespoon salt in a colander and let drain over a bowl for 20 minutes to draw out excess moisture.

  2. Rinse the papaya and carrot under cold water, then squeeze firmly by handfuls to remove as much liquid as possible. Pack into a clean 16-ounce jar with the garlic and chile.

  3. In a small saucepan, combine the rice vinegar, water, sugar, and remaining 1 teaspoon salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  4. Pour the hot brine over the papaya mixture in the jar, pressing down gently so the vegetables are fully submerged.

  5. Let the jar cool to room temperature uncovered, then seal and refrigerate for at least 2 hours before serving, though flavor improves after 24 hours.

Rate this recipe

★ 4.3 (1)

Pickled Green Papaya

Shredded unripe papaya is salted to draw out moisture, then packed into a sweet-sour vinegar brine with garlic and chile for a crunchy condiment. It brightens grilled meats, noodle bowls, and banh mi, and keeps well in the refrigerator for weeks.

2 hr 5 min 16 oz 45 cal

Ingredients

  • 1 pound green papaya, peeled, seeded, and shredded
  • 1 tablespoon salt
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 cloves garlic, thinly sliced
  • 1 small red chile, thinly sliced
  • 1 small carrot, peeled and shredded

Method

  1. 1

    Toss the shredded papaya and carrot with 1 tablespoon salt in a colander and let drain over a bowl for 20 minutes to draw out excess moisture.

  2. 2

    Rinse the papaya and carrot under cold water, then squeeze firmly by handfuls to remove as much liquid as possible. Pack into a clean 16-ounce jar with the garlic and chile.

  3. 3

    In a small saucepan, combine the rice vinegar, water, sugar, and remaining 1 teaspoon salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.

  4. 4

    Pour the hot brine over the papaya mixture in the jar, pressing down gently so the vegetables are fully submerged.

  5. 5

    Let the jar cool to room temperature uncovered, then seal and refrigerate for at least 2 hours before serving, though flavor improves after 24 hours.