Pickled Green Papaya and Mixed Vegetables is a classic side to grilled meats. This Cambodian side dish is so refreshing, vibrant, and will brighten up your bbq, picnic, and potluck meals. Once pickled, the papaya provides a unique chew and the other veggies have an addicting crispy bite.
💡 TIPS for making Green Papaya and Mixed Vegetables*
1. Ginger can also be crushed if you like a stronger ginger flavor. You can eat the ginger too, it's delcious!
2. The pickles can technically be eaten right away but will not have developed as much flavor.
3. Leave the sealed, jarred pickles out for about 20 hrs in room temperature to allow it to develop flavor faster. Then place it and keep it in the fridge.
4. Best tasting when it is eaten cold.
5. It's normal for the green papaya to have a bit of a chew.
6. Cabbage also goes great in here.
7. Serve cold with your favorite grilled Skewers.
8. Use clean utensils to take pickles out of the jar each time.
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🌶️ INGREDIENTS (see video for tips)
Green Papaya - 5 cups shredded
Carrots - 3 cups shredded
Cucumber - 2 medium cucumbers
Ginger - 3 inch knob
Chilis - 10 chilis (add as much as you'd like)
Shallots - 4 small bulbs
Salt - 1/2 tbsp (for removing liquid, see video for technique)
Sugar - 1 tbsp (for removing liquid, see video for technique)
Pickling Liquid
Vinegar - 1.5 cups
Sugar - 1 cup
Salt - 2 to 3 tsp (adjust flavors to your liking)
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📖CHAPTERS
Intro 00:00
Washing & Cutting Fruits, Veggies, & Aromatics 00:30
Prepping Green Papaya & Carrots 02:45
Making Pickling Liquid 04:49
Making Pickled Green Papaya and Mixed Veggies 05:25
How to Jar & Store the Pickles 06:21
How to Eat the Pickles 07:40
Outro 08:10
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#easyasianrecipe #pickles #khmerfood