- 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
- Put the julienned papaya inside a large bowl and mix ¼ cup salt then mix before the salt is well distributed.
- Cover the bowl and put within the refrigerator overnight (the salt will dry out the papaya).
- Put the julienned papaya inside a colander or strainer then rinse with flowing water.
- Using cheesecloth (or any cloth) like a container, place the rinsed papaya within the cloth and squeeze until all of the liquid arrives.
- Place the papaya during the large bowl and mix with carrots, garlic clove, ginger root, onions, whole peppercorn, bell pepper, and raisins
- Heat the saucepan and pour-within the vinegar and produce to some boil.
- Add some sugar and 1½ teaspoon salt then stir until well diluted
- Switch off heat and permit the syrup to awesome lower until temperatures are low enough to deal with.
- Put the combined vegetables and spices inside a sterilized airtight jar and pour-within the syrup
- Seal the jar and put within the refrigerator for any week (or five days minimum to offer the expected texture and flavor).
- Serve cold with fried dishes. Share and revel in!
Meal: 12