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    Home » Appetizers and Sides

    Achara (Pickled Green Papaya)

    Published: Jul 17, 2022 by Nora Rey · This post may contain affiliate links · 6 Comments

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    Achara (Pickled Green Papaya), also spelled atchara or atsara, is a quick pickle made with thin strips of green papaya soaked in vinegar, salt, and sugar. It is so simple to make and can brighten up just about any meal.

    For a classic Filipino meal, serve Achara with Skinless Longganisa (Filipino Sausage) and Java Rice.

    Achara (Pickled Green Papaya) in a mason jar.
    Jump to:
    • Ingredients you’ll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • More about achara (pickled green papaya)
    • Watch how I make it here
    • Other appetizers and sides you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you’ll need

    Individual ingredients for making Achara (Pickled Green Papaya).

    Notes and substitutions

    • Green papaya: A crunchy, tasteless vegetable that is ideal for pickling. It absorbs flavors well and stays crisp in the brine. Choose one that is firm and has a vibrant green color.
    • Vinegar: Distilled white vinegar with 5% acidity or sharpness is ideal for pickling. It is inexpensive and won't change the color of the vegetables.
    • Sugar: Unlike other quick pickles, Achara typically has a sweet brine. You can always adjust the sweetness to suit your taste.

    How to make this recipe

    (1)Slice 2 pounds of green papaya into thin matchsticks. You can make Lumpiang Sariwa (Fresh Spring Rolls) with the rest of the papaya.

    Slicing green papaya thinly into matchsticks.

    You can also use a (1a)julienne slicer or a (1b)julienne peeler. 

    Shredding green papaya using a julienne slicer and a julienne peeler.

    (2)Slice 1 carrot into thin matchsticks.

    Slicing carrots thinly into matchsticks.

    You can use a (2a)julienne slicer or a (2b)julienne peeler. 

    Shredding carrot using a julienne slicer and a julienne peeler.

    (3)Slice 1 red bell pepper into thin strips. (4)Slice 1 onion thinly.

    Slicing red bell pepper and red onion thinly.

    (5)Combine the vegetables in a bowl. Add ½ teaspoon whole peppercorns (or ground pepper) and ½ teaspoon crushed red pepper. Toss them together. 

    Sliced Achara (Pickled Green Papaya) vegetables in a bowl.

    (6)Prepare the brine by boiling 2½ cups vinegar, 1 cup water, 1 cup sugar, 1 teaspoon kosher salt (use less for table salt), 4 garlic cloves, and 1 tablespoon ginger. Give it a taste and adjust as needed.

    (7)Tightly pack the vegetables into glass jars and pour the hot brine until completely submerged. Let it cool, then put the airtight lids on.

    PRO TIP: To prevent shattering the jars, combine the vegetables and hot brine in a heat-proof bowl first. Transfer to jars once they have cooled.

    Mixing Achara (Pickled Green Papaya) brine in the saucepan. Pouring the brine over the vegetables in the jar.

    Allow it to marinate in the refrigerator for at least a day before eating. If you want a more intense flavor, leave it for a little longer. It can last about a month in the fridge.

    Enjoy Achara (Pickled Green Papaya) by itself or with anything fried or grilled, like Lechon Kawali (Fried Pork Belly), Filipino Barbecue Pork Skewers.

    Assorted Achara (Pickled Green Papaya) in mason jars.

    Frequently asked questions

    What other vegetables can I use for Achara?

    You can also make Achara with bitter melon (bitter gourd). Raisins add sweetness and texture. Vegetables like cauliflower, jicama, jalapeños, radish, and cucumbers are great options.

    Do I need to blanch vegetables before pickling?

    Blanching is an optional step to tenderize tough vegetables like cauliflower or larger cuts of carrots. It helps remove some of the heat from hot peppers. Slicing the vegetables thin or small allows them to absorb the brine fully without needing to be blanched.

    Do I need a julienne slicer or a julienne peeler?

    If you have it, use it. Protect your fingers with a slicing guard or cut-resistant gloves. If you don't have one, it's time to practice your knife skills. You don't have to make precise cuts. Who’s checking, anyway?

    More about achara (pickled green papaya)

    Here are more frequently asked questions on Achara (Pickled Green Papaya), including extra tips, troubleshooting, and other information.

    Watch how I make it here

    Other appetizers and sides you may like

    • lumpiang sariwa on a plate
      Lumpiang Sariwa (Fresh Spring Rolls)
    • Simple avocado toast
      How to Make Avocado Toast (8 Ways)
    • Ensaladang talong served in a bowl
      Ensaladang Talong (Filipino Eggplant Salad)
    • Adobong mani in a jar
      Adobong Mani (Fried Peanuts)
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    📖 Recipe

    achara in a clear mason jar

    Achara (Pickled Green Papaya)

    It is a quick pickle made with thin strips of green papaya soaked in vinegar, salt, and sugar.
    5 from 10 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Asian, Filipino
    Diet: Gluten Free, Vegan
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Marinate: 1 day
    Total Time: 1 day 25 minutes
    Servings: 16 servings
    Calories: 88kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • Julienne peeler or slicer (optional)
    • 2 quarts wide-mouthed jars (or 4 pints)

    Ingredients

    • 2 pounds green papaya julienned
    • 1 medium carrot julienned
    • 1 small red bell pepper julienned
    • 1 red onion thinly sliced
    • ½ teaspoon whole peppercorns sub: ground pepper
    • ½ teaspoon red pepper flakes
    • 2½ cups distilled white vinegar
    • 1 cup water
    • 1 cup granulated sugar adjust to taste
    • 1 teaspoon salt adjust to taste
    • 4 garlic cloves grated
    • 1 tablespoon grated ginger
    US Customary - Metric

    Instructions

    • Combine green papaya, carrots, red bell pepper, and red onion in a bowl.
    • Add whole peppercorns and crushed red pepper. Toss them together.
    • Boil vinegar, water, sugar, salt, ginger, and garlic in a saucepan. Give it a taste and adjust if necessary.
    • Tightly pack the vegetables into glass jars and pour the hot brine until completely submerged.
    • Let it cool, then put the airtight lids on.
    • Allow it to marinate in the refrigerator for at least a day before eating. If you want a more intense flavor, leave it for a little longer.

    Video

    Notes

    Green papaya: Choose one that is very firm and has a vibrant green color.
    Vinegar: Distilled white vinegar with 5% acidity or sharpness is ideal for pickling. It is inexpensive and won't change the color of the vegetables.
    Sugar: Adjust the sweetness to suit your taste.
    Glass Jars: Use jars with airtight lids. To prevent shattering the jars, combine the vegetables and the hot brine in a heat-proof bowl first. Transfer to jars once they have cooled.
     
     

    Nutrition

    Calories: 88kcalCarbohydrates: 20gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 156mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 1428IUVitamin C: 45mgCalcium: 20mgIron: 0.3mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Reader Interactions

    Comments

    1. Jomelyn

      February 07, 2022 at 12:25 am

      5 stars
      I will make this recipe because I miss achara in Philippines. thanks for the recipe

      Reply
    2. Apol

      August 30, 2021 at 10:57 am

      5 stars
      Mouth-watering!

      Reply
    3. Apol

      August 30, 2021 at 10:57 am

      5 stars
      Mouth-watering

      Reply
    4. Ana

      August 29, 2021 at 11:33 pm

      5 stars
      This is so good especially with summer BBQ… will definitely make for labor day weekend. Thanks Nora for sharing

      Reply
    5. Marionne

      August 29, 2021 at 8:00 pm

      5 stars
      I always have this stored in my fridge. I’ve Made this multiple times and shared with friends⭐️

      Reply
    6. Bim

      August 28, 2021 at 4:49 pm

      5 stars
      This achara is a good match/side dish for the meat skewers/barbeque. Love this! Will try to do this too.

      Reply

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