How to pickle sour papaya How to pickle sour papaya

Many people in life like to eat sour papaya. They feel that it is sweet and sour, refreshing, and has an attractive taste. It can stimulate appetite and help digestion, and it can maintain normal body metabolism. So when papaya is on the market in large quantities, people like to make some at home. It’s just that people don’t have a comprehensive understanding of the pickling method of sour papaya. Today I will give an introduction in this regard, so that everyone knows how to pickle sour papaya to make it taste best.

How to pickle sour papaya

1. When you pickle sour papaya at home, you must prepare green papaya with a crispy and tender texture. Wash it in advance, remove the skin with a knife, and then remove the pulp in the middle. The pulp can be used to pickle sour papaya. When pickling sour papaya, you must also prepare an appropriate amount of pure grain rice vinegar and white sugar, as well as an appropriate amount of chili sauce.

2. Put the prepared sugar vinegar and chili sauce together to make a sauce. Then cut the processed green papaya into slices and put them in a clean glass bottle. Add the prepared sauce and mix it evenly with clean chopsticks. Then cover it with a lid and seal it for marination. After seven to ten days, the sour papaya inside will be pickled and can be taken out and eaten.

How to pickle sour papaya

1. When pickling sour papaya, you need to prepare fresh papaya and wash it. Then peel the papaya skin and cut it into pieces. Add a small amount of salt in advance to marinate it. Pour out the water from the marinade, then prepare an appropriate amount of rice vinegar and sugar, and a clean glass bottle. After the glass bottle is ready, sterilize it with high temperature and dry the water inside.

2. Put the processed papaya pieces in a clean glass bottle, add the prepared rice vinegar, then put in the prepared white sugar, then take a clean chopstick, insert it into the bottle and mix well, then seal the cap of the glass bottle, and put it in a warm environment for pickling. The papaya will be flavored in seven to ten days, and it will be ready in about 20 days. Only then can the real sour papaya be pickled. When you take it out and eat it, you will find that it is sour and delicious.

The above introduces the pickling method of sour papaya, which can let everyone know how to pickle sour papaya in the best way. In the future, when you want to eat this sour papaya that is sour, delicious and can stimulate appetite and help digestion, try to pickle it yourself. I believe that the sour papaya you pickle will be particularly delicious.