Sweet and Sour Pickled Papaya
Sweet and sour pickled papaya is a special dish that creates a harmonious balance between sweet and sour flavors. The natural sweetness of the papaya harmonizes perfectly with the acidity of the vinegar and the deep aroma of the spices. Pickling fruits to create new and rich flavors has long been practiced in tropical cuisines. This pickle is a perfect complement to cheeses, roast meats, or gourmet appetizers. If you like exotic and refreshing pickles, this recipe is worth trying!
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Ingredients for this recipe
Servings: 4
500
g
Fresh papaya
250
ml
White wine vinegar
250
ml
Water
50
g
Honey
30
g
Brown sugar
15
g
Salt
1
Cinnamon stick
3
cloves
Cloves
2
Bay leaves
10
Black peppercorns
1
tsp
Mustard seeds
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Preparation Steps
1
Peel the papaya, remove the seeds, and cut into smaller pieces or slices.
2
Select a clean canning jar and place the papaya pieces inside.
3
In a saucepan, bring the water, vinegar, honey, brown sugar, salt, cinnamon stick, cloves, bay leaves, black peppercorns, and mustard seeds to a boil.
4
Once the brine has boiled, let it cool slightly so it's not too hot when pouring over the papaya.
5
Pour the slightly cooled brine over the papaya, ensuring it's completely submerged.
6
Seal the jar and let it sit in the refrigerator for at least 24 hours, but the longer it sits, the more flavorful it will become.
7
Before serving, let it stand at room temperature for 10 minutes to allow the flavors to fully develop.
