Sour Papaya

Name: Sour Papaya
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs papaya; 2 pieces Cucumber; 500g White vinegar; 1 lot Coarse salt; 400g crystal sugar; Some water

by Purple rhyme

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Every time the child is full moon, pickled sour radish, sour ginger and sour papaya will be taken away by relatives and friends. Every relative and friend who comes to congratulate will return a gift. The sour occasionally takes "grandson" when eating. They would say sour or sour, which also means "good grandson, good grandson". Usually, you can add some ginger when pickling, that is, the new tender ginger is marinated together. The pickled sour papaya will be a bit spicy. I didn’t buy new ginger, so I didn’t put it, but old ginger is fine. It's just too spicy. Our tastes are relatively sweet. The pickled ones are sweet and sour, not very sour. Friends who like sour can add more vinegar.

Ingredients

2 pcs Papaya
2 pieces Cucumber
500g White Vinegar
1 lot Coarse Salt
400g Crystal Sugar
Some Water

Sour Papaya

1. Prepare the required materials

2. Peel and seed the papaya, wash and cut into thick slices

3. Wash the cucumber and cut into small finger lengths

4. Mix cucumber and papaya

5. Then grab a handful of coarse salt and sprinkle it evenly on the papaya and cucumber

6. Then gently mix the salt and papaya with your hands

7. Let it marinate for about 10 minutes after homogenization

8. Pour white vinegar into the pot, add rock sugar

9. Cover the pot and boil

10. After boiling, turn off the heat, mix the rock sugar until it melts, then let cool

11. Marinate the papaya until the water comes out, then rinse once with cold boiled water

12. Pick up and drain the water

13. After the sweet and sour juice has cooled completely, add the drained papaya and marinate for 3 to 4 hours before eating

Tips:
1. The papaya should not be cut too thin, it will become soft and unpleasant if it is too thin;
2. The sweet and sour sauce must be kept cool before you can put the papaya, so as not to blanch the papaya to soften. You can put it in the refrigerator when it is pickled, which will become more crisp
3. When rinsing, you don’t need to rinse for too long, just run over water. After washing for a long time, the salt will be washed off, which will affect the taste. It is better to use coarse salt for salt;
4. For papaya, use half-rare or unripe papaya, too raw will be very hard, too ripe will become soft.