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Ingredients1 d 1 h 30 m servings 112 cals
Original recipe yields 10 servings
- Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
- Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
- Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.
Per Serving: 112 calories; 0.2 g fat; 28.2 g carbohydrates; 1 g protein; 0 mg cholesterol; 241 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is the perfect relish to include in tuna salad. And I also add some of the pickling brine to the salad.