Atchara (Filipino Pickles w/ Papaya, Carrot, Bell Pepper)
These crisp and tangy, but sweet green papaya pickles are a Filipino favorite. With this recipe, you can even customize the different ingredients to add to the papaya too.
- Prep time
- 40 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ lb unripe green papaya (julienned)
- 2 small carrots (julienned)
- ½ green bell pepper (julienned)
- 1 tbsp salt (for brining)
- water
- 12 cloves garlic (thinly sliced)
- 4 c cane vinegar
- 2 c white granulated sugar
- 2 tsp salt
Instructions
- 1
Clean the papaya and carrots under running water. Julienne the green papaya, carrots, and garlic into thin pieces. If you are using a mandolin, be careful, and use safety gloves. Use a knife to slice the green bell peppers into very thin slices.
- 2
Add the papaya, carrots, and green bell peppers into a bowl and mix with the salt thoroughly. Leave on the counter for 30 to brine.
- 3
Put the vegetables into a strainer and run it over cold water to rinse. Then put the vegetables on a cheesecloth.
- 4
Squeeze and wring the vegetables in the cheesecloth to remove all the excess water.
- 5
Carefully fill four sanitized 12 oz glass jars with the vegetables equally.
- 6
In a small saucepan, combine the cane vinegar, garlic, sugar, and salt over medium heat and bring to a boil.
- 7
Lower the heat and cook for an additional minute until the sugar is dissolved.
- 8
Carefully pour the liquid into the glass jars until the liquid covers the vegetables. Use a chopstick to mix the liquid in the jar. Seal the lid and allow the jar to come to room temperature before placing in the fridge.
- 9
Refrigerate for at least two days before eating.