Pickled Papaya

This addicting recipe can be kept refrigerated in a glass jar for up to 3 weeks. It’s yummy as a snack but beware -- it's spicy!
20 - 30 Individual Slices
  • 1 large fresh green (unripe) papaya, de-seeded and peeled
  • Salt
  • 5 garlic cloves, chopped
  • 2 jalapeno peppers or any hot pepper of choice, chopped
  • ¼ cup sugar
  • Water
  • Brown rice vinegar or white vinegar

  • Special Materials: A large glass jar
  1. Cut papaya into ⅛" thick by 2" long slices. Place slices in a large glass baking dish.
  2. Salt papaya slices generously and cover dish with plastic wrap. Let sit for at least 4 hours or overnight. The salt will help draw out moisture.
  3. Transfer papaya to a large mixing bowl.
  4. Add garlic, peppers and sugar to papaya and toss gently.
  5. Transfer to a glass jar and fill with water until half of mixture is submerged.
  6. Pour in vinegar until mixture is submerged completely. Stir gently with a long spoon. Cover jar and let sit in refrigerator for a few hours or overnight.
  7. Remove papaya slices from jar with tongs, tapping on the rim to get rid of excess liquid. Serve right away or keep refrigerated in the glass jar up to 3 weeks. The longer it sits, the spicier the papaya gets! Enjoy!