12 santol, regular size (prob means native sour Santol not overly large and sweet Bangkok Santol)
1 cup minced red onions
Raisins, one small box (standard retail size in the Phils just means 1 cup raisins)
1 cup red and green bell peppers, julianned
1 whole garlic, peeled and minced
2 cups vinegar (use sugarcane or Coconut vinegar for this)
Ginger, about thumb size or larger depending on your preference, also julianned
Sugar and salt
Boil whole Santol fruits for about 10 minutes. Let cool.
Wash, peel, deseed and remove all white pulp then cut into very thin strips (julianne) - I prefer rough grated than julianned strips.
Mix garlic, ginger, onions, bell peppers, santol and raisins in a bowl.
Sterilize jar(s) and dry.
Add vinegar, salt and sugar to santol mix. Ratio of all three depends on your preference - how sour/sweet you want the pickled santol to be.
Put Santol pickle mix in jars. Next step is water bath canning.
After waterbath canning, store in refrigerator/esky/cool dry pantry and age pickle for about three days.
Use as a side.dip or rice topping for all those grilled fish and grilled pork dishes
Like pickle monster me, make an extra sour (more vinegar) and spicy version (substitute one cup julianned thai bird's eye chilli instead of one cup bell pepper) and bring to work as an occasional snack and annoy all of your colleagues who are brave enough to do a taste test.
Edit: when mixing in salt, sugar and vinegar, make sure the pickle Mix stays fairly moist but.not soggy. Kinda like potting mix. Just enough vinegar to make a damp pickle Mix not dripping wet, floating in vinegar soupy version.