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Pickled Green Papaya and Pickled Banana Chillies

Home pickling is a fun and simple way to bring raw fruits and chillies to life ands adds a whole new dimension of flavour to many dishes.

Pickled Green Papaya and Pickled Banana Chillies

Pickled Green Papaya

Makes 2 jars

1/4 cup kosher salt


2 red or green Thai chillies

 1 x 2.5cm piece peeled turmeric or ginger, thinly sliced


1 cup unseasoned rice vinegar

1⁄2 cup sugar

1 green papaya (about
 450g),  sliced, seeded and peeled

Toss papaya and salt in a colander in the sink. Let stand 1 hour. Rinse and drain well.

Pack papaya slices, chillies and turmeric or ginger into two 470g jars.

Brine:

Bring vinegar, sugar and 1 cup
 water to a boil in a small saucepan; let cool slightly. Pour brine into jars. Let cool slightly, then cover and chill.

Variation: Pickled Banana Chillies

Use the same salting method and brine, but instead of green papaya, use 450g fresh banana chillies (cut a long slit in each pepper to allow brine to penetrate) and 1 carrot, peeled and sliced. Omit Thai chillies, turmeric and ginger and use 1 garlic clove.

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