Ingredients with Measurements:
- 1 medium-sized green papaya, peeled and shredded
- 1 medium-sized carrot, peeled and shredded
- 1 red bell pepper, sliced thinly
- 1 small onion, sliced thinly
- 1 thumb-sized ginger, sliced thinly
- 1 cup white vinegar
- 1 cup water
- 1 cup brown sugar
- 1 tablespoon salt
- 1 tablespoon whole peppercorns
Special equipment needed:
- Large mixing bowl
- Colander
- Glass jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded papaya, carrot, red bell pepper, onion, and ginger. Mix well.
2. In a separate saucepan, combine the white vinegar, water, brown sugar, salt, and whole peppercorns. Bring to a boil and stir until the sugar and salt are fully dissolved.
3. Pour the hot vinegar mixture over the papaya mixture. Mix well until all the ingredients are fully coated.
4. Let the mixture cool down to room temperature.
5. Once cooled, transfer the mixture to glass jars. Make sure to pack the mixture tightly to avoid air pockets.
6. Cover the jars tightly with lids and store in the refrigerator for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Room temperature for cooling down the mixture
Serving size:
This recipe makes about 2-3 cups of pickled papaya.
Nutritional information:
Serving size: 1/4 cup
Calories: 70
Total Fat: 0g
Sodium: 290mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 16g
Protein: 0g
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- You can use apple cider vinegar instead of white vinegar.
- You can add sliced green chili peppers for a spicy kick.
Variations:
- You can add other vegetables like cucumber, radish, or green beans.
- You can add raisins or pineapple chunks for a sweeter taste.
Tips and tricks:
- Make sure to pack the mixture tightly in the jars to avoid air pockets, which can cause spoilage.
- You can adjust the amount of sugar and vinegar according to your taste preference.
- Use a mandoline or food processor to shred the papaya and carrot quickly and evenly.
Storage instructions:
Store the pickled papaya in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
This recipe is served cold and does not require reheating.
Presentation ideas:
Serve the pickled papaya in a small bowl or as a side dish to your favorite Filipino dishes.
Garnishes:
You can garnish the pickled papaya with chopped cilantro or sliced green onions.
Pairings:
This recipe pairs well with grilled meats, fried fish, or rice dishes.
Suggested side dishes:
Serve the pickled papaya with steamed rice and grilled vegetables for a complete meal.
Troubleshooting advice:
- If the pickled papaya tastes too sour, add more sugar to balance the flavors.
- If the pickled papaya tastes too sweet, add more vinegar to balance the flavors.
Food safety advice:
- Make sure to use clean and sterilized glass jars to avoid contamination.
- Store the pickled papaya in the refrigerator to prevent spoilage.
Food history:
Atchara is a popular Filipino side dish made from pickled vegetables. It is usually served as a condiment to grilled meats or fried fish.
Flavor profiles:
This recipe has a sweet and tangy flavor with a hint of spice from the ginger.
Serving suggestions:
Serve the pickled papaya as a side dish or condiment to your favorite Filipino dishes.
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Region: Philippine