Pickled Papaya

2024-04-15 04:11:56 110

My neighbor gave me a green papaya, which weighs 2-3 pounds. I can't finish stewing and stir frying in a day. I think it can be used to pickle pickled Chinese cabbage and store them in the refrigerator, but they can often be eaten well. They really taste good. They are sour and appetizing, crispy, and delicious.

Details of ingredients

Papaya1200g
White vinegar250g
Cool white blooming250g
Yellow rock sugar150g

Technique

difficultySimple
workmanshipMarinate
tasteSour and Spicy
timeHalf an hour

Steps to make Pickled Papaya

1. Green papaya.
2. Peel off the skin.
After cutting, there are white seeds inside.
4. Use a spoon to scrape off the inner lining, otherwise it will affect the taste.
5. Cut into thin slices.
6. Sprinkle an appropriate amount of salt and mix well.
7. Marinate for 30 minutes and remove water.
8. Next, wash the Xiaomi peppers clean.
9. Cut the circle for backup.
10. Put the pickled papaya into clean water, soak it thoroughly, and remove the salty taste.
11. Grasp the water dry.
12. Put rice vinegar, yellow rock sugar, and cold boiled water into the basin.
13. Pour in the millet pepper again.
14. Pour sweet and sour water into the papaya and mix well.
15. Put it back into a clean jar.
16. Seal it well and store it in the refrigerator. Marinate it overnight and you can eat it.
17. Finished products.