AuthorChef Chad Datu
Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
Slice the red bell pepper, (julienne cut) and white onions. Using a peeler shave the carrots thinly then slice into thin strips. Mince the garlic.
In a bowl combine the papaya, carrot, red bell pepper, onions and garlic together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
Stir the vinegar, Water, warm, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 3 hours in the chiller before using. Store in the chiller in between uses.
Ingredients
Directions
Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
Slice the red bell pepper, (julienne cut) and white onions. Using a peeler shave the carrots thinly then slice into thin strips. Mince the garlic.
In a bowl combine the papaya, carrot, red bell pepper, onions and garlic together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
Stir the vinegar, Water, warm, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 3 hours in the chiller before using. Store in the chiller in between uses.