RCI-PF.001.0005.001
Atchara
Pickled unripe papaya.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- grated green papaya4 cups
- ½ cup
- 1 cup
- carrots2 unitthinly sliced
- green bell pepper½ unitthinly sliced
- red bell pepper½ unitthinly sliced
- ginger1 smallcut into strips
- garlic5 clovesthinly sliced
- onion¼ unitthinly sliced
- tupper ware1 small
Method
1
Julienne the carrots, green bell pepper, and red bell pepper into thin matchstick strips, then thinly slice the onion, mince the garlic, and grate or finely mince the ginger.
15 minutes
2
Place the julienned carrots in a bowl, toss generously with coarse salt, and let them sit to draw out excess moisture.
30 minutes
3
Squeeze the salted carrots firmly with your hands or through a clean cloth to remove as much liquid as possible, then rinse briefly under cold water and squeeze dry again.
5 minutes
4
In a saucepan, combine the vinegar, a portion of salt, and sugar if desired, then bring the brine to a gentle boil over medium heat, stirring until the salt fully dissolves.
5 minutes
5
Add the garlic, ginger, and onion to the hot brine and simmer for 2 minutes to infuse their flavors into the pickling liquid.
2 minutes
6
Remove the brine from the heat, then add the squeezed carrots and all the bell pepper strips, tossing everything together to coat evenly in the liquid.
3 minutes
7
Pack the vegetable mixture tightly into clean, sterilized glass jars, then pour the remaining brine over the top to fully submerge the vegetables.
5 minutes
8
Seal the jars and allow the atchara to cool completely at room temperature before refrigerating; let it pickle for at least 24 hours before serving for best flavor.
1440 minutes