Sometimes I will crave for those pickles and if I do buy them from the shop, I don't get too much. Why? They could be pricey (as most are quite cheap ingredients), not fresh (only God know's how long they have been kept) and taste funny (don't know what other preservatives they added in). Therefore, I try to learn to do my own if I really enjoyed them... and if I could get all the ingredients.
One of such is papaya pickles. I love them especially if they are extra spicy! Yeah, I love to put cili padi (bird eyes chili) to give me that extra kicks which those store bought usually don't have. I have made this a few times and some friends have been asking for the recipes so I decided to share it here.
.
.
Ingredients
.
Methods
One of such is papaya pickles. I love them especially if they are extra spicy! Yeah, I love to put cili padi (bird eyes chili) to give me that extra kicks which those store bought usually don't have. I have made this a few times and some friends have been asking for the recipes so I decided to share it here.
.
.
Ingredients
- 1 Papaya (the unripe - dark green color)
- Vinegar
- Sugar
- Salt
- Cili padi (to the spiciness you want)
- Hot boiling water
.
Methods
- De-skin the papaya, cut into smaller piece before slicing them using a slicer (for equal thickness).
- Once they are done, put them in a big bowl (non-metal) and rub them with salt and let it stand for a few minutes. This process is to make the papaya slices crunchy.
- Then boil a pot of hot water and pour over the sliced papaya and drain away the water after stirring for a few minutes.
- In a glass bowl ( I used a big corning pot) place the sliced papaya and add enough vinegar and sugar to your taste before putting in the cili padi.
- Cover the bowl and stir occasionally. Once it has reached room temperature put them in glass or plastic containers before storing them in the fridge.
