Ingredients

2 cups peeled and chopped papaya

1 chayote peeled pitted and diced

1/2 red bell pepper

1/4 to 1/2 whole lime diced fine

2 teaspoons minced fine peeled fresh ginger

3 teaspoons course salt

1 cup white vinegar

1 1/2 cups sugar

3/4 cup water

Preparation

  1. Place all ingredients in a medium saucepan and cook gently uncovered over low heat for 2 hours, stirring periodically.

  2. Ladle immediately into hot canning jars to seal. Can be stored unsealed for up to six months in the refrigerator.