Pickled Papaya

My recent trip to Kaoshiung has made me fall in love with cold dishes. This pickled papaya was one of my favourites. It took my a while to realise that it is papaya and not pumpkin. Depending on ripeness of the papaya, the dish can be orange or white in colour.



Ingredients:
- a small unripe papaya, cut into thin slices 
- 2 cups of rice vinegar 
- 1.5 cups of sugar 
- 3 tablespoons of salt 
- 1 chili, cut into floret 

Procedures:
1) Place the papaya slices into a large mixing bowl. Add salt and mix well. Let it sit for at least 15 minutes. 
2) Meanwhile heat up the vinegar and dissolve the sugar. 
3) Wash the salt off the papaya slices. It may need a few rounds of rinsing. 
4) Place the papaya slices in a glass container. Pour the vinegar-sugar mixture to it and make sure the papaya slices are covered. 
5) Add chili floret to the papaya slices. Let it sit for at least 2 hours. Serve. 

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