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| 1 Tasse | white vinegar |
| 1 3/4 Tasse | brown sugar packed |
| 1 mittel | Onion chopped |
| 2 | Limes Or lemons, Sliced |
| 1 | cloves garlic crushed |
| 1 Tasse | golden raisins |
| 2 gross | Tomatoes, Peel & Chopped |
| 1 | green bell pepper chopped |
| 1/2 Tasse | Ginger, Cut In Strips |
| 1/2 Tasse | Whole Blanched Almonds |
| 1/4 Teelöffel | red pepper flakes |
| 1 1/2 Teelöffel | salt |
| 1 Tasse | white wine dry |
| 3 | Very Firm Papayas * |
| 2 Tasse | pineapple freshly chopped |
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* Papayas should be peeled, seeded and cut up. ~- ~- Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal.
Makes about 4 pints
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