Sopas philippines recipe for pickled

• three or four lbs. eco-friendly papaya, julienned
• 2 medium-sized carrots, julienned
• 1 large onion, thinly sliced lengthwise
• 10 cloves garlic clove, thinly sliced
• 2 tablespoons of whole peppercorn
• 1 large red bell pepper, reduce strips
• 1 knob ginger root, reduce thin strips
• ¼ cup salt (to dry out papaya)
• 1½ teaspoon salt (for that brine or syrup)
• 2 cups white-colored vinegar
• 1⅓ cups granulated sugar
• 2 small boxes raisins

1. Put the julienned papaya inside a large bowl and mix ¼ cup salt then mix before the salt is well distributed.
2. Cover the bowl and put within the refrigerator overnight (the salt will dry out the papaya).
3. Put the julienned papaya inside a colander or strainer then rinse with flowing water.
4. Using cheesecloth (or any cloth) like a container, place the rinsed papaya within the cloth and squeeze until all of the liquid arrives.
5. Place the papaya during the large bowl and mix with carrots, garlic clove, ginger root, onions, whole peppercorn, bell pepper, and raisins
6. Heat the saucepan and pour-within the vinegar and produce to some boil.
7. Add some sugar and 1½ teaspoon salt then stir until well diluted
8. Switch off heat and permit the syrup to awesome lower until temperatures are low enough to deal with.
9. Put the combined vegetables and spices inside a sterilized airtight jar and pour-within the syrup
10. Seal the jar and put within the refrigerator for any week (or five days minimum to offer the expected texture and flavor).
11. Serve cold with fried dishes. Share and revel in!

Meal: 12