Difference between revisions of "Atchara"
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| − | [[Category:Filipino Appetizers]] | + | [[Category:Filipino cuisine]] |
| − | [[Category:Filipino Salads]] | + | [[Category:Appetizers Recipes]] |
| + | [[Category:Filipino cuisine]] | ||
| + | [[Category:Salads Recipes]] | ||
[[Category:Green papaya Recipes]] | [[Category:Green papaya Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
Revision as of 10:36, 9 May 2012
Description
Pickled unripe papaya.
File:Atchara.jpg
Atchara
Ingredients
- 4 cups grated green papaya
- ½ cup coarse salt
- 1 cup vinegar
- 2 carrots, thinly sliced
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 small ginger, cut into strips
- 5 cloves garlic, thinly sliced
- ¼ onion, thinly sliced
- 1 small tupper ware
Pickling mixture
Directions
- Boil mixture, stirring constantly until sugar is dissolved.
- Set aside and let it cool.
- Combine grated papaya and salt.
- Knead together for a few minutes.
- Wrap 1 cup at a time with a piece of cloth (it should be cotton) and squeeze out moisture.
- Soak grated papaya in vinegar overnight.
- Squeeze out as much vinegar from the papaya.
- Combine with the other ingredients.
- Pack in sterilized jars and pour hot pickling mixture over the vegetables.
- Let cool at room temperature.
- Cover jars tightly and refrigerate.
