Ingredients with Measurements:
- 1 lb. ubod (heart of palm), sliced into thin strips
- 1 medium-sized bitter melon, sliced into thin strips
- 1 cup vinegar
- 1 cup water
- 1 cup brown sugar
- 1 tbsp. salt
- 1 tsp. black pepper
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, sliced into thin strips
Special equipment needed:
- Large mixing bowl
- Large pot
- Sterilized jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the ubod, bitter melon, garlic, onion, red and green bell peppers, and carrot.
2. In a large pot, combine the vinegar, water, brown sugar, salt, and black pepper. Bring to a boil, stirring occasionally until the sugar is dissolved.
3. Add the ubod mixture to the pot and simmer for 5 minutes.
4. Remove from heat and let it cool.
5. Once cooled, transfer the atchara mixture to sterilized jars and seal tightly.
6. Store in a cool, dry place for at least a day before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Simmer over medium heat
Serving size:
- Makes about 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 0g
- Carbohydrates: 38g
- Protein: 1g
- Sodium: 590mg
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- Cucumber can be used instead of bitter melon.
Variations:
- Add sliced pineapple for a sweeter taste.
- Use apple cider vinegar instead of white vinegar.
Tips and tricks:
- Make sure the jars are sterilized to prevent spoilage.
- Adjust the amount of sugar and vinegar according to your preference.
- Use a mandoline slicer to make thin and even slices.
Storage instructions:
- Store in a cool, dry place for up to 1 month.
Reheating instructions:
- Atchara can be eaten cold or at room temperature.
Presentation ideas:
- Serve in a small dish or as a side dish.
Garnishes:
- Top with chopped cilantro or parsley.
Pairings:
- Goes well with grilled meats or fish.
Suggested side dishes:
- Steamed rice or garlic fried rice.
Troubleshooting advice:
- If the atchara is too sour, add more sugar.
- If the atchara is too sweet, add more vinegar.
Food safety advice:
- Make sure to sterilize the jars to prevent spoilage.
- Keep the atchara in a cool, dry place to prevent spoilage.
Food history:
- Atchara is a popular Filipino side dish made from pickled vegetables.
Flavor profiles:
- Sweet, sour, and tangy.
Serving suggestions:
- Serve as a side dish or as a topping for grilled meats or fish.
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Region: Filipino