Papaya Pickle

Crisp strips of raw papaya, tender French beans, and sweet pearl onions are preserved in a sharp, spicy vinegar brine in this traditional Parsi pickle. The vegetables are briefly blanched to retain their crunch before being sun-dried and steeped in a mixture of split mustard seeds, turmeric, and chili powder. Ready in just four days, this tangy condiment adds a refreshing bite and vibrant flavor to any meal, though it is best enjoyed fresh while the vegetables remain crisp.

Ingredients

3 pounds Raw papaya (Peeled and cut into 2-inch long chips (like potato wafers). Originally 1.5 Seer.)
2 pounds Pearl onions (Very small white onions, peeled. Originally 1 Seer.)
1/2 pound French beans (Very tender, trimmed. Originally 0.25 Seer.)
2 ounces Green chilies (Whole or slit. Originally 1 Navtank.)
1/2 pound Salt (For the blanching brine. Originally 0.5 Ratal.)
4 ounces Split mustard seeds (Rai Kuria) (Coarsely ground. Originally 0.25 Ratal.)
1 teaspoon Red chili powder (Heaping. Pure, without blends.)
1 teaspoon Turmeric powder (Heaping.)
1 bottle Strong vinegar (Approx. 750ml to 1 liter. Use cane or malt vinegar.)
4 cups Water (For blanching. Originally 1 Seer.)
1/2 teaspoon Baking soda (Optional, helps keep beans green during blanching.)

Instructions

1Dissolve the salt in the water. Strain the solution through a cloth into a non-reactive pot (stainless steel or enamel). Place the pot on medium heat uncovered and bring to a vigorous boil.
2Once the brine is boiling hard, add the baking soda (if using), followed by the French beans and papaya strips. Cover the pot and cook for exactly 4 minutes. Immediately remove from heat and drain the vegetables into a colander or basket.
3Wash the peeled pearl onions and the blanched papaya and beans thoroughly with fresh water. Spread them out to dry in the sun (or a warm, dry place) for 3 to 4 hours until all surface moisture has evaporated.
4Strain the vinegar into a non-reactive pot and bring it to a boil. Once it begins to bubble, remove from heat and let it cool completely. In a small bowl, take a little of the cooled vinegar and mix it thoroughly with the split mustard seeds, turmeric, and chili powder. Combine this spice paste with the rest of the cooled vinegar.
5Place the dried papaya, beans, onions, and green chilies into a wide-mouthed glass or ceramic jar. Pour the spiced vinegar mixture over the vegetables. If the vegetables are not fully submerged, add more vinegar until they are covered.
6Let the pickle sit for 4 days before using. Note that this pickle softens over time and does not keep for very long periods, so it is best made in small batches and consumed while fresh.