2 ¾ to 3 ¼cupslight brown sugarfirmly packed (I used 3 1/4)***
2 ½cupswhite or cane vinegar(I used Datu Puti)
Instructions
Peel, remove seeds and scrape off the inner white layer of the papaya. Grate using the shredding disc of a food processor or a box grater. Transfer to a large bowl. Sprinkle salt and mix very well to make sure every strand of papaya is coated. Set aside for 30 minutes.
Squeeze the juice out of the soaked papaya (using your clean hands or a piece of cheesecloth) then place it in a large mixing bowl (heatproof). Separate the clumps formed from wringing.
Mix in the carrots and bell peppers. Set aside,
Combine the sugar and vinegar in a pot and bring to a boil on medium heat. Once boiling, cook for another 5 minutes. Use the minimum amount of sugar first then add more after the first boil. I used the maximum amount (firmly packed).
Add the ginger, onions and garlic at once and let boil for 30 seconds to soften. Lastly, add the raisins and whole peppercorns. Turn the heat off and let it steep for 1 minute.
Pour over the papaya mixture and mix well to let the papaya soak up the pickling liquid.
Transfer to sterilized jars. Let cool at room temperature before placing in the fridge.
Notes
*After cleaning and seeding the papaya, it weighed 2.2 lbs or 1 kg.**To make flower-shaped carrots, make small V-shaped cuts around the perimeter of the carrot (about 4 to 5 in equal spaces)***Adjust the amount of sugar according to your preference. After the first boil of the solution, taste and add more sugar if you need to.