← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1 kg Green (unripe) papaya, peeled, seeded and coarsely grated
• 2 tbsp coarse salt, for salting
• 1 Carrot, julienned
• 1 red pepper, cut into thin strips
• 1 small red onion (or 8 pearl onions), thinly sliced
• 5 cm piece Ginger, julienned
• 8 cloves Garlic, thinly sliced
• 60 g Raisins
• 500 ml cane or white vinegar
• 200 g Sugar
• 2 tsp Salt
• ½ tsp whole black peppercorns

Method

1. Toss the grated papaya with the coarse salt and leave for 1 hour to draw out the water.
2. Rinse the papaya briefly, then squeeze it hard in a clean cloth, a handful at a time, until it is as dry as possible.
3. Bring the vinegar, sugar, salt and peppercorns to the boil and simmer for 3–5 min until the sugar has dissolved. Let it cool for a few minutes.
4. Mix the papaya with the carrot, pepper, onion, ginger, garlic and raisins and pack into clean, sterilised jars.
5. Pour over the warm brine to cover, seal and cool. Refrigerate for at least a day before eating; it keeps for about a month in the fridge.

Tips

• Squeezing the papaya well is what keeps it crunchy, so do not rush it.
• Always use a clean spoon to take some out, so the pickle keeps longer.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy