Not knowing what to do with the excess papaya from the Green Papaya Salad recipe (my papaya was over 3 lb.) I decided to try pickling it. You can include pickled papaya as part of an Asian dinner or add a bit to zip up an ordinary green salad. The chili flakes add a touch of heat but not much. Just enough to balance the sweet/sour of the soaking liquid. This recipe is easily halved.
Pickled Green Papaya
Based on the recipe at foodreference.com
2 lb. green papaya
1 t chili flakes
2 cups white vinegar
2 cups sugar
1 cup water
1 teaspoon salt
Preparing the Papaya
Peel the papaya, cut off the stem and cut lengthwise. Remove the seeds and white pulp surrounding them. Cut each halve lengthwise again into 2-4 sections, depending on the size of the papaya. You want each section to be about 2 inches thick. Thinly slice (1/16 inch thick) the sections using a food processor or mandolin. Rinse the slices in cold water and press dry in paper towels or a non-terry dish towel. Placed dried slices in a storage container.
Combine the rest of the ingredients in a large sauce pan and bring to a boil over medium heat stirring occasionally. When the sugar has dissolved remove from the heat and let cool. When completely cool add the liquid to the papaya slices. You want the slices to be completely submerged in the liquid. Use a small dish to weight down the papaya slices if necessary. Let sit in the refrigerator at least two days before using. Use within two weeks.