When I was pregnant, I always wanted to eat pickled papayas. I didn’t eat them. The taste of sour, spicy and refreshing was so coveted!
1. Wash and peel the papaya, cut into thin slices, and set aside;
2, put the cut papaya in a large basin, sprinkle with salt, grab it by hand, marinate for ten minutes, wait until the papaya comes out
3, the lemon is cut in half, use a simple juicer to squeeze out the lemon juice, spare; remove the marinated papaya, rinse off the salt and mucus with cold water, and mix in lemon juice, vinegar, sugar, and pepper. can.
Finished product: sweet and sour, crisp and crisp.
Can add a proper amount of cool white