This is something I learned from our Culinary Arts club when I was still working at Bank of PI. Since fruits are in season this summer why not try pickling some of them for future use? I used to make pickled green papaya, we call it atsara in Tagalog. It will last in the ref for about a month. You can add in your favorite veggies too. The good thing about pickles is that they are so handy as side dish with fried fish or pork. I like the sweet and sour pickle solution.
Ingredients:
Sour Pickle1 cup vinegar
1/2 cup sugar
1 tsp. salt
1/2 cup sugar
1 tsp. salt
Sweet and Sour Pickle
1 cup vinegar
2/3 cup sugar
1 tsp. salt
Sweet Pickle
1 cup vinegar
1 cup sugar
1 tsp. salt
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