Pickled Papaya

Name: Pickled Papaya
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes 1¾ cups
Cuisine: Malaysia
Ingredients: ½ small almost-ripe papaya (about 300 g/10 oz); ¼ cup (60 ml) white vinegar; 1½ tablespoons sugar; ¼ teaspoon salt; 3 chili padi (bird’s-eye chillies), whole; 3 chili padi (bird’s-eye chillies), whole

Preparation info

Makes
1¾
cups

Difficulty
Easy
Ready in
25 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Ingredients

½ small almost-ripe papaya (about 300 g/10 oz)
¼ cup (

Asia
Malaysia
Preserve
Gluten-free
Vegan

Method

Peel the papaya, halve lengthwise and deseed, then slice into very thin strips. Rinse the papaya strips and pat dry.
Bring the vinegar, sugar and salt to a boil in a small saucepan. Remove from the heat and allow to cool.
Add the chillies and papaya strips, and transfer to a covered container. Keeps in the refrigerator for a month.