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    Home » Recipe FAQs

    Frequently Asked Questions About Achara (Pickled Green Papaya)

    Published: Jul 25, 2022 by Nora Rey · This post may contain affiliate links ·

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    Achara (Pickled Green Papaya) is served all year round with fried foods like Lechon Kawali (Fried Pork Belly) or grilled foods like Inihaw na Liempo (Grilled Pork Belly). Making it at home is easy, and it lasts for some time in the refrigerator.

    Here are some of the most frequently asked questions about Achara or quick pickles.

    Assorted achara in jars.
    What is achara?

    Achara is a quick pickle or refrigerator pickle made from green, unripe papaya. It is a condiment often served with grilled or fried foods.

    What does achara taste like?

    Achara is slightly crunchy, tangy, and full of flavor. It is typically sweeter than other pickles.

    What is a quick pickle?

    Quick pickles, also known as refrigerator pickles, are vegetables (or fruits) marinated in a vinegar solution and refrigerated for a few hours or days. Homemade pickles do not involve any fancy equipment or canning process.

    How long do you let achara sit before eating?

    For the best flavor and texture, brine Achara for about three days. If you cut the vegetables very small or simmer them lightly in the brine, you may be able to enjoy it sooner. A taste test will help you determine if they are ready. You should use your best judgment here.

    How long can you keep achara?

    Achara or refrigerator pickles should generally be consumed within a month of being refrigerated. The shelf life of pickles also depends on their acidity and how well it was handled. If you are at a higher risk of foodborne illness, you should consume refrigerator pickles sooner rather than later.

    Does achara expire?

    Yes, it does. Quick pickles, such as Achara, are not meant to be stored for a long time in the refrigerator. Achara typically lasts about a month or longer, depending on the acidity or handling. You should discard any remaining pickles if their flavor or smell changes.

    Does achara need to be refrigerated?

    Yes. A quick pickle like Achara is not shelf-stable and must be refrigerated.

    How do I know if achara has gone bad?

    When the Achara smells bad, it's time to throw it out. Check for signs of spoilage, such as molds, mushy/slimy pickles, cloudy/foamy/fizzy brine, or bulging lids. If you are unsure, it is best to discard them.

    Is achara fermented or pickled?

    Achara is quick-pickled in a vinegar brine; it is not fermented. It only takes a few days for them to be ready. Pickling involves soaking food in an acidic brine to produce a sour flavor, while fermenting does not require any acid.

    What do you eat achara with?

    In Filipino cuisine, Achara is typically paired with fried or grilled foods. You can also eat it as an appetizer, add it to sandwiches, or serve it with just about any entree.

    Is achara good for you?

    While Achara and other quick pickles may offer some health benefits, they do not have as many beneficial bacteria as fermented pickles that contain probiotics.

    What is the ratio for the brine?

    You can make quick pickles using equal parts of vinegar and water, depending on how sour you want them. The more acidic the brine, the longer its shelf life.

    Do you have to boil your vinegar for pickling?

    By briefly boiling the vinegar mixture, the flavors will meld together and be better absorbed by the vegetables. If you prefer softer vegetables or want to enjoy them sooner, boil the vegetables in the brine for a few minutes.

    Which vinegar is best for pickling?

    Pickling vinegar should have at least 5% acidity to preserve food properly. Distilled white vinegar is clear, has a neutral taste, and is the most cost-effective choice. You can also use apple cider, white wine, and rice vinegar.

    Is sugar necessary for pickling?

    Sugar balances the sharpness of the vinegar. Although most quick pickles don't require sugar or a lot of it, Achara does. The brine is usually sweet, but you can always adjust it to your taste.

    Can botulism survive in vinegar?

    Home-canned, preserved, or fermented foods with low acid content can provide the right environment for Botulism to grow. The brine must be acidic enough (below pH 4.6) to preserve the food. Proper handling and storage are critical to prevent contamination.

    Why does pickled food last longer?

    Pickling preserves food so that it lasts longer. In a salt brine, lactic acid produced by fermentation increases the brine's acidity. The pH decreases to below 4.6 making it acidic enough to preserve the food for months or even years. Another method involves immersing food in an acidic solution like vinegar. The acidity of the vinegar and naturally occurring acids in food slow down food spoilage.

    How do you keep pickles from spoiling?

    The shelf life of pickles depends on how it was prepared and stored, and the acidity of the brine. Keep the pickles immersed in the brine to avoid them from spoiling so soon.

    Can I freeze pickles?

    You can freeze pickles if you have to; however, the texture and quality won't be the same because of their high water content.

    What are the best vegetables to pickle?

    The common vegetables you can pickle are cucumbers, green tomatoes, cauliflower, red onions, carrots, radishes, peppers, ginger, and cabbage. Get creative, as the possibilities are endless. Make sure these vegetables are fresh and firm, without bruising or blemishes.

    If you want to try it, I have the easiest Achara (Pickled Green Papaya) recipe for you. Keep it available in the fridge and make your meals better!

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