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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