Step 1

Clean the papaya and carrots under running water. Julienne the green papaya, carrots, and garlic into thin pieces. If you are using a mandolin, be careful, and use safety gloves. Use a knife to slice the green bell peppers into very thin slices.

Step 2

Add the papaya, carrots, and green bell peppers into a bowl and mix with the salt thoroughly. Leave on the counter for 30 to brine.

Step 3

Put the vegetables into a strainer and run it over cold water to rinse. Then put the vegetables on a cheesecloth.

Step 4

Squeeze and wring the vegetables in the cheesecloth to remove all the excess water.

Step 5

Carefully fill four sanitized 12 oz glass jars with the vegetables equally.

Step 6

In a small saucepan, combine the cane vinegar, garlic, sugar, and salt over medium heat and bring to a boil.

Step 7

Lower the heat and cook for an additional minute until the sugar is dissolved.

Step 8

Carefully pour the liquid into the glass jars until the liquid covers the vegetables. Use a chopstick to mix the liquid in the jar. Seal the lid and allow the jar to come to room temperature before placing in the fridge.

Step 9

Refrigerate for at least two days before eating.