INGREDIENTS

INSTRUCTIONS

Peel the papaya, cut in half and remove the seeds with a wooden spoon.
Using a mandoline, julienne the papaya. In a large bowl, combine the
papaya and the salt, and let sit for about 30 minutes. Rinse well,
squeezing out as much liquid as possible. Transfer to a large bowl  and
add the julienned carrots, onions, and peppers.  Meanwhile, combine the
vinegar, sugar, salt, crushed peppercorns,  ginger, and garlic in a
large saucepan. Place over high heat and  bring to a boil. Reduce heat
and simmer about 3 minutes. Remove from  heat and let cool.  Pour
cooled brine over the julienned vegetables and toss to combine.  Fill
jars with vegetables and brine, making sure there is enough  brine in
each jar to cover the pickled vegetables. Decorate sides of  jar with
additional peppers if desired. For best flavor, refrigerate  for 1 week
before eating. This will keep in the refrigerator for 2 to  4 weeks.
Makes about 4 quarts.  Cuisine: "Philippino" Source: "Martha Stewart
Living -  <www.marthastewart.com>" S(Formatted for MC5): "by Lynn
Thomas -  Lynn_Thomas@prodigy.net" Yield: "4 quarts"  Per serving: 757
Calories (kcal); 1g Total Fat; (0% calories from  fat); 5g Protein;
224g Carbohydrate; 0mg Cholesterol; 31141mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0  Fruit; 0 Fat; 12 1/2
Other Carbohydrates  Recipe by: Recipe from Romy Dorotan, Chef/Owner;
Cendrillon, 45 Mercer  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1041
Calories From Fat: 7
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 45558.1mg
Potassium: 13313.6mg
Carbohydrates: 814.3g
Fiber: 12.3g
Sugar: 114.1g
Protein: 17.4g