-
Cut the papaya into
a thickness of 1 inch 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.
-
Cut the
papaya into thin slices if preferred.
-
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.
-
Remove
the excess liquid.
-
Put
water, vinegar, and
sugar into a heavy-based saucepan and bring to a low simmering
boil for about 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 2.5 to 3 hours before serving.
-
Store
the pickle in the fridge for an extra crunchy taste.
