I learned this recipe from our kusinero from years ago in San Carlos. We always have this on our dinner table. And so when I got married, I asked him to come over to demonstrate to me how to make this very special pickled papaya. It's such a great "pampagana", I guarantee you will want to share this recipe with others too! Sure, pass this along!
½ cup Del Monte vinegar
¼ to ½ cup white sugar (add the white sugar gradually according to your taste)
4 cups grated green papaya, dried by squeezing the juice/moisture out with a cheese cloth. Set aside.