Achara (Pickled Papaya)

• 1 papaya
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 medium carrot, julienned, could also be cut in decorative florets
• 5 shallots, sliced thinly crosswise
• 1 large garlic clove, sliced thinly crosswise
• 1 inch gingerroot, julienned
• 1/4 cup raisins (optional)
• 1 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• Pickling Solution
• 1 cup vinegar
• 1 cup sugar
• 1 teaspoon salt

1. Peel the papaya and discard seeds. Shred using a vegetable grater or a cheese grater with bigger holes.
2. Put the shredded papaya in a bowl, sprinkle with the teaspoon of salt and toss. Let sit for 30 minutes to an hour, then squeeze by the handfuls, discarding the juice.
3. In a sauce pan - mix together the pickling solution and bring to boil stirring until sugar and salt are completely dissolved.
4. Remove from heat and set aside to cool.
5. Put everything in a bowl and pour the cooled pickling solution on top and mix well.
6. Refrigerate, covered or transfer into jars and let cure for a day or so before serving.
7. Enjoy!
8. *Prep time includes soaking and sitting the papaya with the salt.

papaya, red bell pepper, green bell pepper, carrot, shallots, garlic, gingerroot, raisins, salt, fresh coarse ground black pepper, pickling solution, vinegar, sugar, salt

Taken from www.food.com/recipe/achara-pickled-papaya-222079 (may not work)