Atchara (Filipino Pickles w/ Papaya, Carrot, Bell Pepper)
User Reviews
5
Atchara (Filipino Pickles w/ Papaya, Carrot, Bell Pepper)
Description
Atchara (Filipino Pickles w/ Papaya, Carrot, Bell Pepper) features julienned green papaya, carrots, and bell peppers that are first salted to draw out excess moisture. After rinsing and squeezing the vegetables to release water, they are packed into jars. A vinegar-based pickling liquid with cane vinegar, garlic, sugar, and salt is heated until sugar dissolves and then poured over the vegetables, fully submerging them.
The brining step firms the vegetables and develops their texture, while the vinegar solution gives a bright, sweet, and garlicky pickled flavor. The jars are sealed to preserve the mixture, making it a convenient condiment or side dish for meals that benefit from a crisp, tangy note.
This pickled vegetable mix is commonly served alongside grilled or fried meats, rice dishes, or as a flavorful garnish. The combination of crunchy texture and sweet-sour taste complements savory foods, refreshing the palate during a meal.
Ingredients
- ½ lb green papaya julienned, unripe
- 2 carrot julienned, small
- ½ green bell pepper julienned
- 1 tbsp salt for brining
- water
- 12 garlic thinly sliced, cloves
- 4 c cane vinegar
- 2 c granulated sugar white
- 2 tsp salt
Instructions
- 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.
- 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.
- Put the vegetables into a strainer and run it over cold water to rinse. Then put the vegetables on a cheesecloth.
- Squeeze and wring the vegetables in the cheesecloth to remove all the excess water.
- Carefully fill four sanitized 12 oz glass jars with the vegetables equally.
- In a small saucepan, combine the cane vinegar, garlic, sugar, and salt over medium heat and bring to a boil.
- Lower the heat and cook for an additional minute until the sugar is dissolved.
- 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.
- Refrigerate for at least two days before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 412 oz glass jars
Amount Per Serving
Calories 48568 kcal
% Daily Value*
| Calories | 485.68kcal | 24% |
| Carbohydrates | 113.35g | 38% |
| Protein | 1.34g | 3% |
| Fat | 0.29g | 0% |
| Saturated Fat | 0.07g | 0% |
| Sodium | 2954.53mg | 123% |
| Potassium | 356.12mg | 8% |
| Fiber | 2.26g | 9% |
| Sugar | 106.13g | 212% |
| Vitamin A | 5689.01IU | 114% |
| Vitamin C | 52.29mg | 58% |
| Calcium | 52.03mg | 5% |
| Iron | 1.56mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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