Pickled green papaya is also known as atchara. It is a Filipino version of pickled vegetables. Unlike other green papaya dishes that are served as appetizers, this dish is an awesome side for fried or grilled meat. It is a little on the sour side, so if you are a fan of this â€“ you will definitely love this recipe.
3 to 4 lbs green papaya
2 medium sized carrots
1 large onion
10 cloves garlic
2 tbsp whole peppercorn
1 large red bell pepper
1 knob ginger
1/4 cup salt
1/4 cup raisins
1 1/2 tsp salt
2 cups white vinegar
1 1/3 cups granulated sugar
Prepare the vegetables, papaya, carrots, onions, ginger and bell pepper. Peel them and cut them into thin strips (julienne). As for the garlic, slice it thinly. You can cut the carrots any way you like â€“ flowers, shapes, jagged edges. It makes the dish look more interesting or festive.
Place the julienned green papaya in a bowl. Pour in the 1/4 cup of salt and mix it well. Cover the bowl and refrigerate overnight. This process will dehydrate the papaya.
After refrigerating the papaya, transfer it to a colander and rinse well. Place it on a cheese cloth and squeeze out the water until it is almost dry. Discard the juice and place the papaya in bowl.
Add the carrots, red bell pepper, ginger, garlic, onions, raisins and pepper to the papaya. Mix well and transfer to a clean and sterilized jar.
To prepare the brine, heat a saucepan under medium low heat. Pour in the vinegar and let it boil. Add the sugar and salt. Stir until the granules dissolve. Turn off the heat and let the brine cool for 15 minutes.
Pour the brine into the jars with the vegetables. Cover and refrigerate for at least 5 days to 1 week.
Serve cold with fried or grilled dishes.
Photo Courtesy Of:Â stu_spivack