Pickled sour papaya

Green papaya.

Peel off the skin.

After cutting it open, there are white seeds inside.

Use a spoon to scrape the inner lining clean, otherwise it will affect the taste.

Cut into thin slices.

Sprinkle in an appropriate amount of salt and mix evenly.

Marinate for 30 minutes, then remove the moisture.

In the following time, wash the chili peppers clean.

Cut into circles and set aside.

Put the pickled soft papaya into clean water, soak and wash it thoroughly to remove the salty taste.

Squeeze out the moisture.

Put rice vinegar, yellow rock sugar, and cooled boiled water into the basin.

Then add the small chili peppers.

Pour the sweet and sour sauce into the papaya and mix evenly.

Put it into a clean jar again.

Seal it well and store it in the refrigerator; it can be eaten after marinating overnight.

Finished product.