Green Papaya and Carrot Pickle

Peel and julienne the green papaya and carrots.

Place the papaya and carrots in a large bowl and sprinkle with salt. Mix well and let sit for 30 minutes.

Rinse the salted vegetables under cold water and drain thoroughly.

In a saucepan, combine sugar, white vinegar, water, and lime juice. Heat over medium until sugar dissolves.

Add garlic, chili peppers, turmeric powder, mustard seeds, coriander seeds, and black peppercorns to the vinegar mixture.

Bring the mixture to a boil, then remove from heat and let cool slightly.

Pack the drained papaya and carrots into clean jars.

Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged.

Seal the jars tightly and refrigerate for at least 24 hours before consuming.

Allow the pickle to marinate for at least a week for best flavor.

Serve as a side dish or condiment with meals.

Allergens