Select a medium sized green Papaya (200-400 grams).
The size of the Papaya is not that critical, but if a larger Papaya is selected you may have to double the receipt. Also, the larger the Papaya the riper it may be. This Papaya is just starting to ripen, but still has good texture. A rip Papaya will be too soft and will not make good pickles.
Wash the Papaya and cut in half.
Use a spoon and remove the seeds and inner membrane.
Remove the skin and cut each half in half again.
I like my pickles thin and use a slicer, because green Papayas have an excellent texture even thin; however, you can cut them as thick or thin as you desire, but thicker slices may take longer to pickle. Thin slices can be eaten hours after making.
Place all the slices in a bowl.
Let the slices soak in water for about 10 minutes and drain well. Pat dry with a paper towel or spin them.
Ingredients:
Kantan Vinegar (100 cc)
Pickle Seasoning (teaspon)
Shiso Juice (50 cc) (see my blog on how to make Shiso Juice)
Add all ingredients to a container.
Add Papaya slices and mix well. Cover and store in the refrigerator.
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