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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.
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.
Put the vegetables into a strainer and run it over cold water to rinse. Then put the vegetables on a cheesecloth.
Squeeze and wring the vegetables in the cheesecloth to remove all the excess water.
Carefully fill four sanitized 12 oz glass jars with the vegetables equally.
In a small saucepan, combine the cane vinegar, garlic, sugar, and salt over medium heat and bring to a boil.
Lower the heat and cook for an additional minute until the sugar is dissolved.
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.
Refrigerate for at least two days before eating.