Green Papaya and Carrot Pickle

Name: Green Papaya and Carrot Pickle
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 2 garlic cloves chopped or sliced finely; 1/2 cup of white vinegar; 4 teaspoon of raw sugar; 1 teaspoon of salt; 1 teaspoon of fish sauce (optional); 1 bird’s eye chili (optional) Chunky variation; 1/2 white cabbage cut into 1 inch pieces; 2 carrots peeled and sliced thinly; 1/2 cup of fresh ginger root sliced thinly or julienne Shredded variation; 1/2 green papaya shredded finely

November 27, 2022 Cambodian Chef

Green Papaya and Carrot Pickle: A Cambodian Culinary Delight

Savor the flavors of Cambodia with the delectable Green Papaya and Carrot Pickle, a delightful supplement food that is both easy to prepare and cook. This popular recipe is cherished in Asian countries, particularly in Cambodia, where it adds a burst of flavor and crunch to various dishes.

Tips for a Perfect Pickle

When crafting the Carrot and Papaya Pickles, opting for larger carrots makes the shredding process easier, especially with a mandoline. Leftover carrots can be saved for salads or soups, minimizing waste. These refrigerator pickles serve as a versatile go-to recipe, allowing the use of seasonal vegetables to enjoy homemade pickles throughout the year. The inclusion of green papaya introduces a mild, crunchy, and refreshing element to the pickles, providing a delightful twist to the traditional Vietnamese Carrot and Radish Pickles.

A Tropical Twist with Green Papaya

Green papaya, native to Mexico and South America but thriving in tropical Asian climates, is a key ingredient in this recipe. In Cambodia, where green papayas are abundant and easily found in local markets, this pickle becomes a staple, enhancing the culinary landscape with its unique taste and texture.

Crafting the Pickle Perfection

To prepare this culinary delight, create a mixture of white vinegar, raw sugar, salt, and optional fish sauce in a bowl. Stir until the sugar dissolves. Choose between a chunky or shredded variation for the pickle, incorporating ingredients like white cabbage, carrots, fresh ginger root, and, of course, finely shredded green papaya. Allow the flavors to meld by setting the mixture aside for two hours, resulting in a crisp and fresh pickle that can be refrigerated for up to a week. This authentic Green Papaya and Carrot Pickle serves as a delicious condiment for barbecued or grilled meat paired with steamed rice, making it a popular street food breakfast option in Cambodia. Enjoy the burst of Cambodian flavors with every bite!

Ingredients

2 garlic cloves chopped or sliced finely
1/2 cup of white vinegar
4 teaspoon of raw sugar
1 teaspoon of salt
1 teaspoon of fish sauce (optional)
1 bird’s eye chili (optional) Chunky variation
1/2 white cabbage cut into 1 inch pieces
2 carrots peeled and sliced thinly
1/2 cup of fresh ginger root sliced thinly or julienne Shredded variation
1/2 green papaya shredded finely

Directions to make Green Papaya and Carrot Pickle

In a bowl, mix in together vinegar, sugar, fish sauce and salt. Stir until sugar dissolved.
Add into the bowl the pickle variation (either chunky or shredded). Combine all ingredients well and set aside for 2 hours for best result.

TIPS

Refrigerate to keep the pickle crisp and fresh for up to 1 week
This authentic pickle is a deliciously perfect condiment for barbecued/grilled meat with steamed rice. A very popular street food breakfast option in Cambodia.

Please Enjoy

Related Recipe: Cambodian Special Grilled Corn