Filipino atchara with green papaya

Ingredients

For the vegetables

• 700 g green papaya (peeled and seeded)
• 2 tsp fine salt
• 100 g carrot (peeled)
• 100 g red bell pepper
• 20 g fresh ginger
• 3 garlic cloves

For the brine

• 240 ml cane vinegar
• 120 ml water
• 150 g white sugar
• 1 tsp fine salt
• 1 tsp whole black peppercorns
• 2 bay leaves

Preparation

1. Peel and seed the papaya, then cut it into thin strips. Cut the carrot and bell pepper into strips; slice the ginger and garlic. 2. Toss the papaya with 2 tsp salt and leave it to stand for 1 hour. 3. Rinse the papaya under cold water and squeeze it dry in a clean towel. Mix it with the carrot, bell pepper, ginger and garlic, then pack into two clean 750 ml jars. 4. Bring the cane vinegar, water, sugar, 1 tsp salt, peppercorns and bay leaves to a simmer in a small saucepan. Cook for 5 minutes, stirring until the sugar dissolves. 5. Pour the hot brine over the vegetables. Let the jars cool for 30 minutes, cover, then refrigerate for 24 hours before serving.