Pickled Green Papaya
Papaya is a Crohn’s patient’s best friend. Chock full of vitamin C, vitamin A, potassium and folate, this tropical fruit also contains an enzyme that helps your body digest.
This dish is easy to prepare, but plan ahead: it needs four days to reach pickled perfection.
Yields: 2 cups
1 cup water
1 cup apple cider vinegar
2 teaspoons kosher salt
2 teaspoons sugar
½ teaspoon mustard seeds
½ teaspoon cloves, whole
½ teaspoon black peppercorns, whole
1 each cinnamon stick
2 cups peeled and seeded unripe papaya, thinly sliced
Method of Preparation:
1. In a medium sized sauce pan, toast the spices for 1 minute over medium flame. Add the water and vinegar, along with the salt and sugar. Bring to a simmer and turn off. Cool completely. Recommended to leave overnight but is not necessary.
2. Pour the pickling liquid over the papaya and cover. The fruit will be ready in three days and can keep for up to one month.
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