Papaya Atchara

Pickled green papaya with ginger, carrot, bell pepper, garlic, and raisins

Prep Time30

Cook Time20

Course: Side Dish

Cuisine: Filipino

Keyword: atchara, side dish

Servings: people

Calories: 237kcal

Author: Vanjo Merano

Make the brine by boiling 2 quarts of water in a pot. Add ¼ cup salt. Stir until it dissolves completely. Turn the heat off and then add ice to lower the temperature.
2 quarts water, 4 tablespoons salt, 3 cups ice cubes
Put the grated papaya into the cooking pot with brine solution. Soak it for 2 days. Note: it is best to refrigerate it to ensure freshness.
4 lbs. green papaya
Extract all the liquid from the papaya. Do this by wrapping the grated papaya in cheesecloth. Wring until all the liquid comes out.
Loosen the papaya and arrange in a large bowl. Add garlic, ginger, raisin, bell pepper, and carrot. Toss until well blended.
1 piece red bell pepper, 3/4 cups raisins, 2 heads garlic, 4 thumbs ginger, 1 piece carrot
Fill ¾ of your mason jars with the papaya mixture. Set aside.
Make the syrup by heating 2 cups of white vinegar in a cooking pot. Add 1 ½ cups granulated white sugar, 1 teaspoon salt, and ½ teaspoon ground black pepper. Let it boil and cook for 2 minutes.
2 cups white vinegar, 1 1/3 cups granulated white sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper
Gently pour the enough hot syrup in each mason jar to cover the mixture. Cover the jars with plastic lids.
Let it cool down to room temperature then put these inside the fridge.
Use it after 3 days. Serve with your favorite fried or grilled meat and fish.
Share and enjoy!