Green Papaya and Carrot Pickle
I have a secret weakness for pickles. The plain old dill pickle, the dill pickle with some sweet pickle relish, and the dill pickle with some jalapeno slice. It makes me feel like I’m in my mom’s kitchen, eating a real home cooked meal instead of some fast food. Every time I make pickles, I wish for a homey meal a la home cooking.
In this recipe, the amazing green papaya and carrot pickle combine forces to make one tasty little pickle. The green papaya adds a unique tenderness to the pickle, and the carrots lend a savory sweetness. The pickle will be bright green in color, and the flavor will be that of a delicious cucumber pickle with a hint of sweetness from the carrots. The recipe makes a large jar of pickles, so you can enjoy them as a snack or as a side dish for burgers and hotdogs, or you can serve them as a condiment on sandwiches and burgers.
If you like to eat papaya and carrots, this is a recipe for you. The citrus flavor from the lime gives a nice contrast to the sweet, sour, and spicy flavors of the carrots and pickles. It would also be great as a side dish, or as a base for a Thai dish.
Pickled green papaya with carrots is a tasty Cambodian supplement meal that is simple to make. It’s a popular dish in Southeast Asia, particularly Cambodia.
I like to use the bigger carrots while preparing the Carrot and Papaya Pickles. A mandoline makes shredding a thicker vegetable much simpler. You are not permitted to utilize the whole carrot. Salads or soups may be made with the leftovers.
These refrigerator pickles are my go-to recipe, and I make them with seasonal veggies all year long. If you haven’t tasted green papaya yet, you’re missing out. Green papaya is moderate in flavor, crisp, and refreshing, making it an ideal pickle component. These Carrot and Papaya Pickles are a delicious alternative to Vietnamese Carrot and Radish Pickles.
Green Papaya and Carrot Pickle
Green papaya is a tropical Asian fruit that is native to Mexico and South America. Green papayas are plentiful and simple to obtain at Cambodian, Asian, and American stores if you reside in Cambodia.
|2 garlic cloves, finely chopped or sliced|
|white vinegar, 1/2 cup|
|4 teaspoons sugar (raw)|
|1 teaspoon sodium chloride|
|1 teaspoon sauce de poisson (optional)|
|1 chili (bird’s eye) (optional) a chunky variant|
|1/2 head white cabbage, peeled and chopped into 1-inch pieces|
|2 peeled and thinly sliced carrots|
|1/2 cup of fresh ginger root sliced thinly or julienne Shredded variation|
|1/2 thinly shredded green papaya|
Green Papaya and Carrot Pickle Instructions
- Combine vinegar, sugar, fish sauce, and salt in a mixing basin. Stir until the sugar is completely dissolved.
- Add the pickle variety to the mixing bowl (either chunky or shredded). To get the finest results, combine all ingredients well and put aside for 2 hours.
- Refrigerate for up to 1 week to preserve the pickles crisp and fresh.
- This genuine pickle is a delectable accompaniment to grilled or barbecued meats served with steaming rice. In Cambodia, this is a highly popular street food breakfast choice.
Please have pleasure in it.
Khmer Red Chicken Curry is a related recipe.
daily value in percent
Carbohydrates (total) 52.8g 19%
14.1 g of total fat (18%)
Saturated Fat: 3.4 g (17%)
Dietary Fiber: 10.2 g (36%).
25 percent protein, 12.6 g
95 percent sodium, 2180mg
Sugars (27.8 g) (56%)
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What do you do when you are low on pickles for your bbq? You make pickles, of course! I made these little pickles last week to use in my BBQ chicken and they turned out better than I expected. They went really well with the chicken, and I think you will like them too. So, what are you waiting for, go make some pickles!. Read more about thai pickled papaya recipe and let us know what you think.