Step 1

In a non-reactive saucepan, combine vinegar, sugar, 3/4 tablespoon salt, garlic and ginger over high heat, and bring to a boil, stirring to dissolve the sugar and the salt. Reduce heat to medium low and allow to simmer for about 15 minutes. Add the pepper. Cool, cover and refrigerate overnight.

Step 2

Toss the vegetables with the remaining 2 tablespoons of salt. Cover and refrigerate overnight.

Step 3

Place papaya mixture in a cheesecloth-lined colander and rinse well under water. Bring up ends of cheesecloth and squeeze excess liquid. Place papaya mixture into a bowl and pour just enough pickling mixture to cover. Keep in an airtight container in the refrigerator for up to six months.