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

Print Recipe


  • 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



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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