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Ingredientes
- 5 lb hard green papaya
- 1/4 c. coarse salt
- 4 lrg carrots peeled, julienned
- 2 lrg sweet white onions julienned
- 5 x long green or possibly red chile peppers, medium-warm seeded, julienned
- Â Â Extra chile peppers for garnish
- 6 c. rice vinegar
- 1/2 c. granulated sugar
- 1Â 1/2 Tbsp. coarse salt
- 2 Tbsp. crushed black peppercorns
- 3 Tbsp. peeled julienned ginger
- 10 x garlic cloves thinly sliced
Direcciones
- Peel the papaya, cut in half and remove the seeds with a wooden spoon. Using a mandoline, julienne the papaya. In a large bowl, combine the papaya and the salt, and let sit for about 30 min. Rinse well, squeezing out as much liquid as possible. Transfer to a large bowl and add in the julienned carrots, onions, and peppers.
- Meanwhile, combine the vinegar, sugar, salt, crushed peppercorns, ginger, and garlic in a large saucepan. Place over high heat and bring to a boil. Reduce heat and simmer about 3 min. Remove from heat and let cold.
- Pour cooled brine over the julienned vegetables and toss to combine. Fill jars with vegetables and brine, making sure there is sufficient brine in each jar to cover the pickled vegetables. Decorate sides of jar with additional peppers if you like. For best flavor, chill for 1 week before eating. This will keep in the refrigerator for 2 to 4 weeks.
- Makes about 4 qts.
- Cuisine: "Philippino"
- Yield: 4 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3741g | |
| Calories 1582 | |
| Calories from Fat 31 | 2% |
| Total Fat 3.71g | 5% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39076mg | 1628% |
| Potassium 6525mg | 186% |
| Total Carbs 332.46g | 89% |
| Dietary Fiber 43.5g | 145% |
| Sugars 219.75g | 147% |
| Protein 18.04g | 29% |
