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    Home » Appetizers and Sides

    Achara (Pickled Green Papaya)

    Published: Jun 29, 2019 · Modified: Feb 6, 2022 by Nora Rey · This post may contain affiliate links · 6 Comments

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    Achara (also spelled as atchara or atsara), in Filipino cuisine, is a type of quick pickles or refrigerator pickles primarily made with thin strips of green papaya in a pickling solution of vinegar, water, sugar, salt, and pepper. It is refrigerated for at least three days then ready to brighten up just about any meal.

    Achara in a mason jar.

    What makes achara different?  Aside from green papaya as its main ingredient and the addition of garlic and ginger as flavorings, the brine is typically sweet – much sweeter.  The great thing about making it at home though is that you can always adjust the sweetness to your taste. Jicama, carrots, bitter melon, red onion, and raisins are often used in making achara but the choices don't end there.

    Assorted achara in jars.
    Jump to:
    • Why you’ll love this recipe
    • What you’ll need
    • Ingredient notes and substitutions
    • How to make this recipe
    • Frequently asked questions and tips
    • The key takeaway
    • Watch how I make it here
    • More appetizers and sides you may like
    • 📖 Recipe
    • 💬 Comments

    Why you’ll love this recipe

    • Making achara at home is economical and super easy.
    • It's a great way to get creative in the kitchen and elevate your meals.
    • They also last a really long time in the fridge.

    What you’ll need

    Ingredients include water, ginger, ground pepper, carrot, red bell pepper, salt, crushed red pepper, garlic, sugar, white vinegar, red onion, and green papaya.

    Ingredient notes and substitutions

    • Green Papaya: If you’ve ever had sweet, ripe papaya that is yellow-orange in color, this green, unripe papaya is nothing like it.  They are very different in taste and texture.  Its flesh is crunchy and has no taste at all making it perfect for pickling as it absorbs flavor well and stays crisp. You can find them in the produce section of your Asian supermarket.  Buy one that is very firm and has a vibrant green color.
    • Vinegar: Just as there are endless vegetables to choose from, there are also many options when it comes to vinegar. I like white distilled vinegar because of its sharpness with an acidity level that is fit for pickling.  It also has a neutral taste, doesn’t change the color of the vegetables, and best of all, it’s the cheapest variety you can find.

    How to make this recipe

    Prepare the vegetables: (1)Peel the papaya, trim the ends, and cut in half lengthwise. (2)Remove the seeds using a spoon. 

    1. Peeling green papaya with a peeler on a cutting board. 2. Scraping the seeds out of green papaya with a spoon.

    OPTION A: (3a)With a knife, make thin slices and stack a few pieces at a time. (3b)Slice them thinly into matchsticks. 

    Option A: Using a knife 3a. Slicing papaya thinly with a knife on a cutting board. 3b. Cutting the sliced green papaya into thin strips with a knife on a cutting board.

    OPTION B: (3)You can also use a julienne slicer to make thin, long strips.

    Option B: Shredding papaya using a julienne slicer.

    OPTION C: (3)Or use or a julienne peeler. A mandoline with a julienne blade attachment works the same way.

    Option C: Shredding papaya using a julienne peeler.

    (4)Peel the carrot and trim the ends.

    4. Peeling carrot with a peeler on a cutting board.

    OPTION A: (5a)With a knife, cut into about 2-inch sections. (5b)Slice them thinly. (5c)Stack a few pieces at a time, then slice them thinly into matchsticks. 

    Option A: Using a knife. 5a. Cutting carrots into 4 sections using a knife on a cutting board 5b. Slicing carrot sections thinly 5c. Stacking carrot slices and cutting into matchsticks using a knife on a cutting board.

    OPTION B: (5)Use a julienne slicer.

    Option B: Shredding carrot using a julienne slicer.

    OPTION C: (5)Use a julienne peeler.

    Option C: Shredding carrot using a julienne peeler.

    (6)Cut the red bell pepper in half and remove the core and seeds. (7)Slice into thin strips.

    6. Cutting a half red bell pepper with a knife on a cutting board 7. Slicing red bell pepper into thin strips using a knife.

    (8)Peel the onion. (9)Slice them thinly.

    8. Cutting red onion in half using a knife on a cutting board 9. Slicing red onion thinly with a knife on a cutting board.

    (10)Combine them all in a large bowl.  Add in the whole peppercorns (or just ground pepper) and crushed red pepper flakes.  Toss them together.  (11)Tightly pack into your glass jars and leave about an inch of room on top.

    10. Julienned and sliced green papaya, carrots, red bell pepper and red onion mixed in a red bowl 11. Julienned vegetables in a mason jar without the brine.

    Make the brine:  (12)Combine the vinegar, water, sugar, salt, ginger, and garlic in a saucepan. Bring to a boil. Taste and adjust. (13)Pour the hot brine over the vegetables until completely submerged.  Let it cool to room temperature, then put the airtight lids on.  To avoid breaking your glass jars with the hot liquid, you can do this in a heat-proof bowl first, then transfer to jars once they have cooled.

    12. Stirring brine solution in a saucepan with a red spatula 13.Pouring  brine solution over shredded vegetables in a mason jar.

    Refrigerate: (14)Wait at least 3 days to get the best flavor before you enjoy them.  Achara will last up to 3 weeks (or longer) in the refrigerator.

    Serve:  You can enjoy achara just by itself or serve alongside anything fried or grilled like in these recipes: Skinless Longganisa, Lechon Kawali, Filipino Pork Barbecue Skewers.

    atsara served alongside filipino barbecue pork skewers and java rice on a plate

    Frequently asked questions and tips

    What other vegetables can I use?

    Here are some non-traditional varieties of achara that you can make using cauliflower, carrots, jalapeños, radish (daikon or the pink variety), Kirby or Persian cucumbers, or just red onions.  assortment of achara in jars: cauliflower, carrots, jalapeño, and red onions achara; green and red jalapeños achara; red onions achara; cucumbers and red onions achara

    Do I need to blanch the vegetables?

    This is an optional step that you can do to tenderize hard or tough vegetables like cauliflower or larger cuts of carrots. You can do this by plunging the vegetables in boiling water for a minute and transferring them to an ice bath (water + ice) to stop the cooking process. I also like blanching jalapeños to take out some of the heat before pickling.  It’s wise to slice the vegetables thin or small so they can fully absorb the brine and eliminate the need for blanching.

    Do I need a julienne slicer or a julienne peeler?

    If you have a julienne peeler or a julienne slicer (similar to a mandoline with a julienne blade attachment), you have to use it.  It will make your life so much easier.  Use a slicing guard or cut-resistant gloves to protect your precious fingers.  But if you don’t have one, it’s time to practice those knife skills.  Don’t worry, they don’t need to be precise cuts.  Who’s checking, anyway?julienne peeler and julienne slicer on a table

    What kind of jars should I use?

    I used wide-mouthed glass mason jars, but you can use any glass jar with airtight lids.  To ensure they don’t shatter when poured boiling water into, you can use a heat-proof bowl instead to submerge the vegetables in the hot brine solution.  Once it has cooled, you can then transfer them to jars that you like to use.

    The key takeaway

    Get creative and have fun making achara at home by using vegetables of your choice and even cutting them however you want. Remember that these vegetables have to be fresh and firm, without bruising or blemishes.

    Watch how I make it here

    More appetizers and sides you may like

    • Chicken Empanada
    • Okoy or Ukoy (Shrimp and Vegetable Fritters)
    • Adobong Mani (Fried Peanuts)
    • How to Make Avocado Toast (8 Ways)
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    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    achara in a clear mason jar

    Achara (Pickled Green Papaya)

    Achara (also spelled as atchara or atsara), in Filipino cuisine, is a type of quick pickles or refrigerator pickles primarily made with thin strips of green papaya submerged in a boiled pickling solution of vinegar, water, sugar, salt, and pepper. It is then refrigerated and ready to brighten up just about any meal.
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Filipino
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 16 servings
    Calories: 89kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • Julienne peeler, Julienne slicer, or Mandoline with a julienne blade attachment
    • 2 quart-sized (or 4 pint-sized), wide-mouthed mason jars

    Ingredients

    • 2 pounds green papaya julienned
    • 1 medium carrot julienned
    • 1 small red bell pepper julienned
    • 1 red onion thinly sliced
    • ½ teaspoon peppercorns whole or ground
    • ½ teaspoon red pepper flakes crushed
    • 2 ½ cups distilled white vinegar
    • 1 cup water
    • 7 ounces (1 cup) granulated sugar or more, to taste
    • 1 teaspoon salt or more, to taste
    • 4 garlic cloves grated
    • 1 tablespoon grated ginger
    US Customary - Metric

    Instructions

    • Prepare the vegetables: Peel the papaya, trim the ends, and cut the papaya in half lengthwise.  Remove the seeds using a spoon.  Using a knife, start by making thin slices, stack a few pieces at a time, then slice them thinly into matchsticks. You can also use a julienne slicer or a julienne peeler to make thin, long strips. A mandoline with a julienne blade attachment works the same way. Peel the carrot, trim the ends, and cut into about 2-inch sections. Using a knife, make thin slices, stack a few pieces at a time, then slice them thinly into matchsticks. Or put your trusty kitchen gadgets to work. Cut the red bell pepper in half, remove the core and seeds.  With your knife, slice into thin strips. Make thin rings or thin slices out of your onion. Combine them all in a large bowl.  Add in the whole peppercorns (or just ground pepper) and crushed red pepper flakes.  Toss them together.  Pack them into your glass jars and leave about an inch of room on top.
    • Make the brine:  Combine the vinegar, water, sugar, salt, ginger, and garlic in a saucepan.  Bring to a boil.  Pour the hot brine over the vegetables until completely submerged.  Let it cool to room temperature, then put the airtight lids on.  To avoid breaking yourglass jars with the hot liquid, you can do this in a heat-proof bowl first,then transfer to jars once they have cooled.
    • Refrigerate: Wait at least 3 days to get the best flavor before you enjoy them.  Achara will last up to about 3 weeks (or longer) in the refrigerator.
    • Serve:  You can enjoy achara just by itself or serve alongside anything fried or grilled like in these recipes: Skinless Longganisa, Lechon Kawali, Filipino Pork Barbecue Skewers.

    Video

    Notes

     
    Green Papaya: It is perfect for pickling as it absorbs flavor well and stays crisp.  You can find them in the produce section of your Asian supermarket.  Buy one that is very firm and has a vibrant green color.
    Vegetable options: Jicama, carrots, bitter melon, red onion, and raisins are often used in making achara.  Cauliflower, jalapeños, radish (daikon or the pink variety), Kirby or Persian cucumbers are not typically used but will make good achara, too.
    Blanching Vegetables: This is an optional step that you can do to tenderize hard or tough vegetables like cauliflower or larger cuts of carrots. You can do this by plunging the vegetables in boiling water for a minute and transferring them to an ice bath (water + ice) to stop the cooking process. I also like blanching jalapeños to take out some of the heat before pickling.  It’s wise to slice the vegetables thin or small so they can fully absorb the brine and eliminate the need for blanching.
    Vinegar: I like white distilled vinegar because of its sharpness with an acidity level that is fit for pickling.  It also has a neutral taste, doesn’t change the color of the vegetables, and best of all, it’s the cheapest variety you can find.
    Glass Jars: I used mason jars, but you can use any glass jars with airtight lids.  To ensure they don’t shatter when poured boiling water into, you can use a heat-proof bowl instead to submerge the vegetables in the hot brine solution.  Once it has cooled, you can then transfer them to jars that you like to use.
     
    TIP:
    Get creative and have fun making achara at home by using vegetables of your choice and even cutting them however you want. Remember that these vegetables have to be fresh and firm, without bruising or blemishes.

    Nutrition

    Calories: 89kcalCarbohydrates: 21gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 156mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 1428IUVitamin C: 45mgCalcium: 20mgIron: 1mg
    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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