Vegetable achards

Instructions

1. Peel the green papaya and the carrots, deseed the papaya and cut it into thin strips, then grate or cut the carrots the same way.
2. Cut the cucumber into strips and thinly slice the red onion.
3. Place all the vegetables in a bowl, sprinkle with coarse salt and mix, then leave to drain for 1 hour.
4. Rinse the vegetables quickly under clear water and squeeze them well in a tea towel to remove excess water.
5. In a saucepan, heat the vinegar with the sugar, crushed garlic, chilies, peppercorns and clove, without boiling.
6. Pack the vegetables into sterilized jars and pour the hot vinegar over them to cover them completely.
7. Close the jars and let them rest at least 3 days at room temperature before eating.
8. Keep in the fridge once opened and eat within 3 weeks.