Thai pickled papaya – atchar

• green papaya or daikon (radish)↗50g g

  peeled and sliced into very thin strips

• carrot↗40g g

  peeled and sliced into very thin strips

• banana onion20g g

  sliced into very thin strips

• red chili↗1

  sliced into thin strips

• ginger↗2.5cm piece

  peeled and sliced into thin strips

• garlic clove↗1

  peeled and left whole

• apple cider vinegar↗300ml ml
• fine sugar210g g

Step-by-step instructions

1. 1

   Wash and slice the papaya, carrot, banana onion, red chili and ginger into very thin strips; leave the garlic clove whole. Toss the vegetables with a pinch of sea salt, place in a colander and let drain for 10 minutes. Then rinse them thoroughly under cold water and drain well.

2. 2

   In a saucepan bring the apple cider vinegar, fine sugar and 90 ml water to a boil, then remove from heat. Transfer the vegetables into two sterilized 330 ml jars or a sealed container and pour the hot marinade over them. Serve with chicken inasal. Store in the refrigerator for up to five days.