I am sharing a tasty Carrot and Papaya Pickles (Ca Rot Du Du) recipe that is quick and easy to make. These refrigerator pickles are my go-to recipe and I use seasonal vegetables to enjoy homemade pickles year-round. If you haven’t tried green papaya, you’re in for a delectable treat. Green papaya is mild-tasting, crunchy and refreshing making it a perfect ingredient for pickling. These Carrot and Papaya Pickles are a wonderful alternative to the traditional Vietnamese Carrot and Radish Pickles (Do Chua). Enjoy these amazing pickles in sandwiches and dipping sauces, with savory cakes and rice plates or as side dishes to complement savory foods.
Đang xem: How To Cook Papaya Atchara
Jump to Video Jump to Recipe Card
Notes on the Carrot and Papaya Pickles (Do Chua Ca Rot Du Du) Recipe, Tips and Tricks
Use green (unripened) papaya for this recipe. Green papaya is crunchy and mild-tasting unlike the ripened fruit which is soft, fleshy and sweet. A green papaya is the same as the orange papaya. It’s simply unripened.
Green papaya has smooth dark green skin. Pear-shaped, it’s closer to the size of a small pineapple. An average green papaya weights about 1 1/2 – 2 pounds (680-910 grams). For this Carrot and Papaya Pickles recipe, you’ll need about one-third of a medium papaya. You will mostly likely have some green papaya leftover so use it to make Papaya Salad with Shrimp and Pork, a light and refreshing salad.
The taste of a green papaya is like a cross between an unripened pear and green cabbage. It’s crunchy and refreshing making it an awesome fruit to enjoy raw, as in this pickles recipe, or in a salad.For those who find the Daikon radish inCarrot and Radish Pickles (Do Chua)too pungent, you’ll love the mild taste and aroma of green papaya.
Green papaya is native to Mexico and South America but also grown on tropical Asian climates. If you live in southern California, green papayas are abundant and easy to find in American, Asian and Latin markets. They are moderately priced, about $.80-1.25 per pound.
When buying green papaya, select one with shiny, dark green and unbruised skin. The fruit should be firm to the touch. Avoid green papaya turning yellow and having soft spots.
After bringing the papaya home, store it in the refrigerator and use it within the week. If you’d like to keep it longer, here’s a tip: Wash and dry the papaya well. Wrap the papaya with a paper towel. (This helps to absorb any moisture from being refrigerated.) Place the papaya in a produce bag and store in the fridge. It will stay fresh for up to 2 weeks using this method. Give it a try.You’ll be surprised how fresh it remains.
Xem thêm: How To Make Squishies : 10 Steps (With Pictures), 87 Squishy Toys & Diy Tutorials Ideas
When making the Carrot and Papaya Pickles, I like to use the larger carrots. It’s easier to shred a thicker vegetable with a mandoline. You may not use the entire carrot. Save the leftovers for salads or soups.
My mandoline is by Benriner. I use the medium shredding blade which is the perfect thickness for a variety of dishes. As with all sharp kitchen tools, care is required. Unless you’re a shredding pro, I recommend using the finger guard to prevent any accidental cuts.
The flesh of a green papaya is slightly sticky, having a sap-like coating. It’s important to soak the shredded green papaya in cold water for at least 15 minutes to remove this sap. After soaking, drain well, then use a salad spinner to remove any excess water. Alternatively, place the shredded papaya inside a clean kitchen towel and twist the kitchen towel a few times to wring out any excess water. Soaking the green papaya will enhance the texture making it taste lighter, juicier and more refreshing.
I use equal amounts of carrot and green papaya but feel free to adjust to your preference. Some people prefer a bit more green papaya than carrots. Since you’re making it, it’s entirely up to you! The pickling solution is also very customizable. This is a base recipe so feel free to adjust the acidity or sweetness to your taste.
Use 2(1 pint) jars (or 1 large jar) to store the Carrot and Green Papaya Pickles. In each jar, put about 4-5 ounces shredded vegetables. Don’t pack the veggies too tightly. Leave room for the pickling solution to marinate the vegetables.
These tasty pickles can be refrigerated for up to 1 month. They will keep longer if well-sealed. I get this question often: Can the pickling solution be used again to make more pickles? Answer: Yes it can, but keep in mind, the pickling solution becomes diluted with the water from the vegetables. You can recycle the pickling liquid once. For the best flavor, I recommend always making a fresh batch.