Add whole peppercorns and crushed red pepper. Toss them together.
Boil the vinegar, water, sugar, salt, ginger, and garlic in a saucepan. Give it a taste and adjust if necessary.
Tightly pack the vegetables into your glass jars and pour the hot brine until completely submerged.
Let it cool, then put the airtight lids on.
Allow it to marinate in the refrigerator for at least one day before eating. If you want a more intense flavor, marinate it for a little longer.
Green papaya: Choose one that is very firm and has a vibrant green color.Vinegar: Distilled white vinegar with 5% acidity or sharpness is ideal for pickling. It won't change the color of the vegetables and it's the cheapest variety you can find.Sugar: Unlike other quick pickles, achara typically has a sweet brine. You can always adjust the sweetness to suit your taste.Glass Jars: Use jars with airtight lids. To prevent shattering the jars, combine the vegetables and the hot brine in a heat-proof bowl first. Transfer to jars once they have cooled.