Green Papaya and Carrot Pickle
Green Papaya and Carrot Pickle is a Cambodia delicious supplement food which are easy to prepare and cook. It is a popular recipe in Asian country, especially in Cambodia.
When making the Carrot and Papaya Pickles, I like to use the larger carrots. It’s easier to shred a thicker vegetable with a mandoline. You may not use the entire carrot. Save the leftovers for salads or soups.
These refrigerator pickles are my go-to recipe and I use seasonal vegetables to enjoy homemade pickles year-round. If you haven’t tried green papaya, you’re in for a delectable treat. Green papaya is mild-tasting, crunchy and refreshing making it a perfect ingredient for pickling. These Carrot and Papaya Pickles are a wonderful alternative to the traditional Vietnamese Carrot and Radish Pickles. Green papaya is native to Mexico and South America but also grown on tropical Asian climates. If you live in Cambodia, green papayas are abundant and easy to find in Cambodia, Asian and America markets.
|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.
- 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.
Related Recipe: Cambodian Special Grilled Corn
Serving Size: 2
Calories Per Serving: 379