This is a perfect appetizer for any grilled fish, pork, chicken and other meat. The ingredients and directions on how to make this below:
Ingredients:
1.) Rice vinegar but for me, I used any white distilled vinegar- 4 cups
2.) White sugar-1 1/2 cups
3.) Salt- 3 tablespoons
4.) Garlic cloves- 4 pieces, thinly sliced
5.) Fresh ginger (very important)- 1 to 2 inch piece, peeled, cut into strips
6.) Black pepper- 1 teaspoon, freshly ground
7.) GREEN PAPAYA- about 2 pounds, peeled, seeded and grated
8.) Carrot- 1 large and grated
9.) Red and Yellow peppers- cut in strips, one of each pepper
10.) Red onion- 1 large, cut in half and sliced thinly
Directions:
1.) In a large nonreactive saucepan, over high heat, combine the vinegar, sugar, 1 Tablespoon of the salt, the garlic, and ginger. Bring to a boil, stirring to dissolve the sugar and salt.
2.) Reduce the heat to medium-low and simmer until the flavors are well combined, 15 to 20 minutes.
3.) Add the ground black pepper. Cool to room temperature, cover and refrigerate overnight.
4.) In large nonreactive bowl, toss together the papaya, carrots, peppers, and onion with the remaining 2 tablespoons salt. Cover and refrigerate overnight.
5.) Line a colander with a double layer of rinsed cheese-cloth. Place the papaya mixture in the coriander and rinse well under running water. Pull up the ends of the cloth and squeeze to remove excess moisture. As Amy suggested “You may need to do this in two batches”.
6.) Transfer the papaya mixture to a bowl and pour enough of the pickling solution over to cover it. (Reserve any excess solution for marinades, dipping sauces, or similar uses.) Achara (papaya pickle) keeps for up to 6 months stored in an air-tight container in the refrigerator.
Thank’s to: Asianinamericamag
