-
Skin the papaya before
cutting into halves.
-
Remove the seeds.
-
Cut the papaya into 1 inch
thick slices then cut each piece into thin slices without cutting
all the way through. This allows the pieces to be opened up into a
fan shape.
-
If preferred, cut the
papaya into thin slices.
-
Put the pieces of papaya
in a clean mixing bowl.
-
Add the salt, mix and
allow to marinate for about an hour until the papaya turn soft.
-
Squeeze out excess liquid.
-
Put vinegar, water and
sugar into a heavy-based saucepan and bring to a low simmering
boil for 15 minutes.
-
Remove saucepan from the
heat and leave aside to cool completely.
-
Pack the papaya slices and
chili padi in a glass jar and pour in the cooled vinegar syrup.
-
Allow to marinate for
about 3 hours before serving.
-
Store pickle in the
refrigerator for an extra crunchy taste.
