Pickled Papaya

2 cups thinly sliced green papaya (11/2" - 2" long, 1/8" thick)
1/4 cup water
1/2 cup vinegar
2 teaspoons salt
4-10 small hot red peppers, smashed
Pare green papaya and remove seeds. Slice papaya thinly, rinse and
drain. Boil water, vinegar, salt and hot peppers. Allow to cool for 2 hours.
Sterilize jars.
Put sliced green papaya in a sterilized jar. Fill with vinegar solution
and cap. Place in the refrigerator. These are ready to serve within 24 hours.
Pickles will keep in refrigerator for 3 months.