These green papayas were given to me by a friend and they have an interesting story – having come to self-seed in her garden – she thinks most likely from a passing bird. I love the idea of them being on the wing and in flight and my photos use feathers and a vintage fan to bring this feeling to life.
Green papaya quick pickle
Print RecipeIngredients
- 2 green papayas, hard fruit make a crunchier pickle
- 1 ½ tablespoons of salt
- 500ml white wine vinegar
- 500ml water
- ¾ cup coconut sugar
- 1/4 teaspoon fennel seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon pink pepper corns
- Lime peels
- 3 green chilis sliced in half
- Knob unpeeled ginger sliced
- Knob fresh turmeric sliced
- 3 500ml jars
Instructions
Peel and deseed the papayas
Cut papayas into thin strips and salt in a large colander for at least 1 hour, allow to drain
Sterilise your jars – see Resources
Add the spices, lime, chili, ginger and turmeric to the bottom of your jars
Pack the jars with the papayas
Make the brine by combining the vinegar, water and sugar in a saucepan, heat and stir to dissolve the sugar
Pour the hot brine over the papayas
Use a butter knife run around the edge of the jar to release air bubbles and gently tap the jar on the work bench
Clean the rims with a clean tea towel and add the clean lids
Store in the fridge for up to 3 months
Delicious with cheese, burgers or tacos
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