Pickle Papaya

Pickle Papaya from Wendyinkk

1kg firm green papaya
2 tbsp salt
300gm rice wine vinegar
300gm of sugar
4 chili padi

Method:
1) Boil vinegar and sugar till the sugar dissolve. Set aside to cool.
2) Cut the papaya into half, peel the skin away and slice into think slices.
3) Marinate the sliced papaya with salt for 15 min and not more.
4) After 15 mins, wash the sliced papaya thoroughly to remove the salt. Shake off excess water no need to squeeze.
5) Place papaya slices into non reactive container (eg, glass, stainless steel, ceramic)
6) Roughly chopped the chili padi and add into the papaya slices.
7) Pour the vinegar solution over the papaya slices, ensure all the papaya slices submerge in the solution.
8) Let the papaya sits in the solution for 2 hrs. If too sour, add more sugar. If too sweet, add more vinegar. This depends on individual tastebud.

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