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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 10 |
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My grandma used to make this on a weekly basis to give to friends and relatives. :) This is a perfect accompaniment to grilled/barbecued chicken, pork, fish, etc... The list is endless! Ingredients:
1 papaya |
1 red bell pepper, julienned |
1 green bell pepper, julienned |
1 medium carrot, julienned, could also be cut in decorative florets |
5 shallots, sliced thinly crosswise |
1 large garlic clove, sliced thinly crosswise |
1 inch gingerroot, julienned |
1/4 cup raisins (optional) |
1 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
1 cup vinegar |
1 cup sugar |
1 teaspoon salt |
Directions:
1. Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes.
2. Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for 30 minutes to an hour, then squeeze by the handfuls, discarding the juice.
3. In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved.
4. Remove from heat and set aside to cool.
5. Put everything in a bowl and pour the cooled pickling solution on top and mix well.
6. Refrigerate, covered or transfer into jars and let cure for a day or so before serving.
7. Enjoy!
8. *Prep time includes soaking and sitting the papaya with the salt.
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