Authentic Filipino Atchara Recipe (Pickled Papaya)
These sweet and tart green papaya pickles are a Filipino favourite. You can also customize the ingredients for the papaya by following this recipe.
Equipment
- 12 oz mason jars
- Cut-resistant Safety Gloves
- cutting board - Epicurean
- mandolin slicer - Benriner
- glass bowl Anchor Hocking
- jar spatula - OXO
Ingredients
- 1/2 lb unripe green papaya julienned
- Juliet 1/2 green bell pepper
- Two small carrots julienned
- 1 tbsp salt to brine
- Water
- 12 cloves of garlic thinly sliced
- 4 c cane vinegar
- 2 teaspoons salt
- 2 c white, granulated sugar
Instructions
- Under running water, wash the carrots and papaya. Cut the green papaya, carrots and garlic into small pieces. Use safety gloves if you're using a mandolin. Slice the green bell peppers very thinly with a knife.
- Mix the green bell peppers, papaya, carrots and salt in a bowl. Let stand on the counter for 30 minutes to let the brine set.
- Place the vegetables in a strainer. Run it under cold water to rinse. Next, place the vegetables on a cheesecloth.
- To remove excess water, squeeze and wring out the vegetables from the cheesecloth.
- Fill four sterilized 12 oz glass containers with the vegetables evenly.
- Combine the sugar, vinegar, salt, and garlic in a small saucepan. Bring to a boil.
- Reduce the heat to medium and continue cooking for one minute more until the sugar has dissolved.
- Pour the liquid in the glass jars until it covers the vegetables. Mix the liquid with a chopstick. Cover the lid and let the jar come to room temperature before storing in the refrigerator.
- Before you eat, let it rest for at least 2 days.