Quick Pickles | Refrigerator Pickles

Green papaya quick pickle

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  • green papayas with lime, chili, ginger, turmeric
  • green papayas with lime, chili, ginger, turmeric
  • feeathers
  • green papaya still life with fan
  • green papayas still life with fan

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

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Ingredients

  • 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

1

Peel and deseed the papayas

2

Cut papayas into thin strips and salt in a large colander for at least 1 hour, allow to drain

3

Sterilise your jars – see Resources

4

Add the spices, lime, chili, ginger and turmeric to the bottom of your jars

5

Pack the jars with the papayas

6

Make the brine by combining the vinegar, water and sugar in a saucepan, heat and stir to dissolve the sugar

7

Pour the hot brine over the papayas

8

Use a butter knife run around the edge of the jar to release air bubbles and gently tap the jar on the work bench

9

Clean the rims with a clean tea towel and add the clean lids

10

Store in the fridge for up to 3 months

11

Delicious with cheese, burgers or tacos

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