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Method:
Peel the papaya and quarter it.
Cut diagonally into ½cm-thick slices. Rub the papaya slices with
salt and leave to season for an hour. Boil vinegar and sugar
together to dissolve the sugar. Leave to cool completely before
using. Wash the salt from the papaya and drain in a colander
before packing into a glass jar. Fill the jar with the vinegar
syrup to completely cover the papaya. Leave to pickle for at
least 2 days before consuming. It keeps well for a week at room
temperature. In the refrigerator, it can keep for months.
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