Pickled Cucumbers AND Green Papaya
- 15m Prep Time
- 0sCook Time
- 2h Ready In
A tangy and spicy pickle made with young green papaya and cucumber, marinated in apple cider vinegar with Thai chile and garlic. Perfect as a refreshing side or condiment.
Ingredients
- 1 medium young unripe papaya (green) peeled, seeded, quartered, and sliced thin
- 1 English cucumber unpeeled, sliced thin
- 473 ml apple cider vinegar
- 14.8 ml pink Himalayan salt
- 1 Thai chile pepper halved
- 1 clove garlic peeled, smashed
Nutrition (per serving, estimated)
Estimated based off 3 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 290 mg
- Iron: 5.13 mg
- Magnesium: 77.1 mg
- Phosphorus: 280 mg
- Potassium: 1304 mg
- Zinc: 2.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml apple cider vinegar
- 14.8 ml pink Himalayan salt
Prepare
- 1 medium young unripe papaya (green), peeled, seeded, quartered, and sliced thin
- 1 English cucumber, unpeeled, sliced thin
- Halve 1 Thai chile pepper
- 1 clove garlic, peeled, smashed
Let's Cook
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Step 1.
Place the sliced papaya and cucumber in a mixing bowl.
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Step 2.
Add the apple cider vinegar, pink Himalayan salt, halved Thai chile pepper, and smashed garlic clove to the bowl.
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Step 3.
Stir the mixture well to combine all ingredients evenly.
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Step 4.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. The pickles will keep for up to two weeks in the refrigerator.