I am sharing a tasty Carrot and Papaya Pickles (Ca Rot Du Du) recipe that is quick and easy to make. These refrigerator pickles are my go-to recipe and I use available seasonal vegetables to enjoy homemade pickles year-round. If you haven't tried green papaya, you're in for a delectable treat. Green papaya is mild-tasting, crunchy and refreshing making it a perfect ingredient for pickling. These Carrot and Papaya Pickles are a wonderful alternative to the traditional Vietnamese Carrot and Radish Pickles (Do Chua). Enjoy these amazing pickles in sandwiches and dipping sauce, with savory cakes and rice plates or as side dishes to complement savory foods.
Remove the skin from the carrot and papaya using a vegetable peeler. Rinse the vegetables with cold water and pat dry using paper towels.
Cut the carrot into sections about 2 1/2 - 3 inches long. Cut the papaya in half lengthwise. Use a spoon to scoop out the seeds and discard. Cut the papaya into sections about 2 1/2 - 3 inches long. Trim off any remaining core membrane and discard.
Shred the papaya into a large bowl. Use your fingers to separate the shredded papaya.
Fill the bowl with cold water and let the papaya soak for 15 minutes. Drain the water. Use a salad spinner to remove any excess water.
Shred the carrots. Toss together to combine the vegetables.
In a medium cup or bowl, add the white vinegar, water, sugar and salt. Stir together until the sugar is dissolved.
Transfer the vegetable mixture into 2 (1 pint) jars, dividing it evenly between the jars.
Use a spoon to press down on the vegetables and immerse them in the liquid.