A two pound papaya yields about 3 cups of pickles which isn’t much if you are a fan of pickles. That said, it is preferable to make these pickles in small batches. For other pickle recipes, please check out my Pickled Ginger, Pickled Green Chilies and Garlic, and Pickled Cucumber.
In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices. In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt.
Place the shredded papaya in a large bowl. Sprinkle over the 1/2 cup kosher salt and mix well, to thoroughly coat papaya. Allow to sit for at least an hour (longer is better; halfway through, mix well again). Meanwhile, prepare jars. Use six 1-pint jars or combination.
About atchara (green papaya pickles) Atchara, also known as atsara or achara, is a well-known pickled condiment in the Philippines made from unripe, green papaya. It was originally influenced by Indian pickles, achar, that came by way of Malay influence, acar (another type of pickled condiment from Malaysia, Indonesia, and Brunei).