Green Papaya Pickle (Achara)

• 8 cups grated papaya
• 1 cup coarse salt
• Vinegar
• 1 clove garlic
• 12 small onions, sliced thin
• 2 red sweet pepper, sliced
• 2 green pepper, sliced
• ½ cup sliced ginger
• May add shredded carrots

Wash and peel papaya, remove seeds and shred flesh, add salt. Work with the hands and press out juice (use cheese cloth and press handful at a time). Soak in plain vinegar overnight. Next day press out most of the vinegar.

Add the garlic, onion, pepper and ginger and mix well. Then pack loosely in clean jars. Add syrup made of vinegar, sugar and salt.

For sour pickle use:

• 1 cup cider vinegar
• ½ cup sugar (raw)
• 1 tsp. salt

For sweet sour pickle:

• 1 cup cider vinegar
• 2/3 cup sugar (raw)
• 1 tsp. salt

For sweet pickle:

• 1 cup cider vinegar
• 3/4 cup sugar (raw)
• 1 tsp. salt

Bring the mixture of vinegar, sugar and salt to boil. Stir until sugar and salt are dissolved. Cool a little and pour into bottle of papaya and vegetables. Remove bubbles and seal.