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Filipino Papaya Pickle Recipe

Filipino · Condiment · 20 min total

A sweet, sour, and slightly spicy pickle made from green papaya, commonly served as a side dish or condiment in Filipino meals.

Ingredients

• 2 cups shredded green papaya (about 1 small papaya)
• 1/2 cup white vinegar
• 1/2 cup water
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 1 small carrot, julienned
• 1 thumb-sized piece ginger, julienned
• 2 bird's eye chilies, sliced (optional)

Instructions

1. Place shredded papaya in a bowl and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess liquid and rinse with cold water. Drain well.
2. In a small saucepan, combine vinegar, water, sugar, and peppercorns. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool completely.
3. In a large bowl, combine the drained papaya, garlic, onion, carrot, ginger, and chilies.
4. Pour the cooled vinegar mixture over the papaya mixture and toss well.
5. Transfer to a sterilized jar with a tight-fitting lid. Refrigerate for at least 24 hours before serving to allow flavors to meld.
6. Store in the refrigerator for up to 2 weeks.

Tips

• Use green (unripe) papaya for best texture; it should be firm and pale green.
• Adjust sugar and vinegar to taste for a sweeter or more sour pickle.
• Serve as a side to fried dishes like lumpia or lechon kawali.

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