Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups grated green papaya
- 1/2 cup coarse salt
- 1 cup vinegar
- 2 carrots, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 small ginger, cut into strips
- 5 cloves garlic, thinly sliced
- 1/4 onion, thinly sliced
- PICKLING mixture:
- 1 cup vinegar
- 3/4 cup sugar
- 1 tsp. salt
- =
Directions
1. Boil mixture, stirring constantly until sugar is dissolved. Set aside and let it cool.
2. Combine grated papaya and salt. Knead together for a few minutes.
3. Wrap 1 cup at a time with a piece of cloth (it should be cotton) and squeeze out moisture. Soak grated papaya in vinegar overnight. Squeeze out as much vinegar from the papaya.
4. Combine with the other ingredients. Pack in sterilized jars and pour hot pickling mixture over the vegetables. Let cool at room temperature. Cover jars tightly and refrigerate.