Cut both sides of the green papaya with a knife.

Use a potato peeler to peel the papaya.

Cut the papaya in half and spoon out the seeds inside.

Cut the papaya into bite-size pieces and place it in a storage container.

Wash one of the red peppers, remove the stalk, and shake off the seeds inside (preventing seeds from floating on the pickle)

Cut the peppers into the desired size and place the red peppers in the storage container. I sliced it thinly.
If you add chili peppers, it has a better aroma and taste along with the preservative role.

Put vinegar:sugar:water in a saucepan in a 1:1:1 ratio and bring to a boil over medium heat. Make enough papaya to soak when poured into the container.
You can add vinegar + soy sauce:sugar:water 1:1:1 ratio.

When the sugar melts and boils, turn off the heat and put the papaya in a storage container until it is submerged.

Store at room temperature for about 6 hours in a storage container until the heat dissipates.

After 6 hours, if it tastes good 3 days after refrigerating, papaya pickles that are good for digestion are completed