Pickled Green Papaya

The world is divided into two parts: those who love pickles, and those who hate pickles. ....... . . . .. ... . . ... . . .... . .. . . . . . .

If you're a pickle lover, you'd be drooling over this crunchy, sour and spicy pickled green papaya. If you're pickle hater, no amount of persuasion would make you make crunchy, sour and spicy pickled green papaya. Hence, no persuasion is necessary. .......  . . . .. ... . . ... . . .... . .. . . . . . .

PICKLED GREEN PAPAYA (Recipe for 1 kg) 300 g sugar (1½ cups) 300 g white vinegar (1¼ cups) 1.15 kg firm, unripe papaya, with green skin that has a hint of yellow peel, halve, remove seeds and trim head to yield 1 kg 2 tbsp salt 3 bird's eye chillies, rinse and slice thinly After cutting the papaya, you may find that it's too ripe for pickling, and too green for eating. In which case, please proceed to plan B: Buah Paya Masak Titek. Please note that pots, bowls and jars used should be non-reactive. Heat and stir sugar with vinegar until dissolved. Leave till cool. Rinse papaya thoroughly. Slice crosswise as thinly as possible, with a mandolin if available. Sprinkle with salt and mix thoroughly. Leave till limb and soft, about 10 minutes depending on the thickness. Rinse and drain. Mix with vinegar mixture and chillies. Cover and refrigerate. Papaya may be served after turning translucent. This may take 12 hours if papaya is paper thin and not too green. If totally green and not-so-thin, you'll have to wait 1-2 days. Adjust seasoning after papaya is ready for eating, if necessary, then wait at least 3-4 hours before serving.