Papaia wedi Piclo (Pickled Papaya) is a classic Cymric (Welsh) for a traditional preserve of papaya cooked in spiced vinegar that are preserved in a syrup made from that vinegar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pickled Papaya (Papaia wedi Piclo).
2kg papaya, peeled, de-seeded and cut into 3cm pieces
300g caster sugar
Method:
Combine all the ingredients for the spiced vinegar in a pan, bring to a boil, take off the heat, then set aside to infuse until it reaches room temperature. When cold, pass through a fine-meshed sieve to remove the spices.
Combine the papaya and 600ml of the spiced vinegar in a saucepan. Bring the mixture to a simmer and cook gently for about 10 minutes, or until the fruit pieces are just tender.
Remove the fruit with a slotted spoon and pack tightly into jars that have been sterilized and warmed in the oven.
Add the sugar to the vinegar, heat until the sugar has dissolved then bring to a boil and cook rapidly for about 3 minutes.
Take off the heat and pour the syrup over the fruit, ensuring that the jars are filled almost completely.
Secure with tight-fitting, vinegar-proof, lids and set aside for at least 2 weeks to mature before use.
If you use brightly-coloured lids and ribbons, a mix of these fruit pickles makes an excellent Christmas gift.
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