Achara is a Filipino quick pickle made with crisp green papaya, carrots, and peppers in a sweet and tangy vinegar brine.
Also called atchara or atsara, it is easy to make and goes especially well with grilled or fried food like tocino, chicken inasal, and fried fish.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Green papaya: Choose one that is firm and green, with no soft or yellow spots. It has a mild flavor and stays crisp after pickling. You can also add carrots, cucumber, green beans, bell peppers, or red onion.
- Vinegar: Use distilled white vinegar with 5% acidity. It has a clean, sharp taste and will not change the color of the vegetables. For a milder flavor, you can use cane vinegar instead.
- Sugar: Achara is usually sweeter than other quick pickles. Adjust the sugar depending on how sweet you like it. Some versions also include raisins for extra sweetness, but they are optional.
- Glass jars: You'll need 2 quart-size jars or 4 pint-size jars with tight-fitting lids.
How to Make Achara (Step-by-Step)
Step 1: Prepare the green papaya
Cut 2 pounds of green papaya into thin matchsticks.
If you have papaya left over, use it to make lumpiang sariwa or lumpiang gulay or store it in the refrigerator for another recipe.
If it releases a lot of sap, rinse it briefly under cold water and drain well. There is no need to soak it.
A julienne slicer is the quickest way to make long, even strips.
A julienne peeler works well too.
Step 2: Slice the remaining vegetables
Cut 1 carrot into thin matchsticks, about the same size as the papaya.
A julienne slicer is the fastest way to cut the carrot into even strips.
A julienne peeler works well too
Cut 1 red bell pepper into thin strips, removing the seeds and white parts inside.
Thinly slice 1 red onion so it pickles quickly and blends well with the other vegetables.
Step 3: Mix the vegetables
Place the papaya, carrot, bell pepper, and onion in a large bowl.
Add ½ teaspoon whole peppercorns and ½ teaspoon crushed red pepper.
Toss everything together.
Step 4: Make the brine
In a pot, combine:
- 2½ cups vinegar
- 1 cup water
- 1 cup sugar
- 1 teaspoon kosher salt (use half for finer salt)
- 4 garlic cloves (grated)
- 1 tablespoon grated ginger
Bring it to a boil, stirring until the sugar and salt dissolve.
Let it cool slightly, then taste and adjust as needed.
Step 5: Add the vegetables to the jars
Pack the vegetables tightly into clean glass jars.
Slowly pour in the hot brine until the vegetables are completely covered.
To keep the glass from cracking, you can place the vegetables in a heatproof bowl and pour the hot brine over them there. Let everything cool, then transfer it to the jars.
If you prefer softer vegetables, add them directly to the boiling brine and cook them briefly before transferring them to the jars.
Step 6: Cool and refrigerate
Let the achara cool completely before covering the jars with tight-fitting lids.
Refrigerate for at least 1 day before serving so the vegetables can absorb the brine.
For a stronger flavor, let it sit a little longer. Keep it refrigerated and use within 1 month.
Recipe FAQs
Achara is made with shredded green papaya and a sweet and tangy brine of vinegar, sugar, and salt. Carrots, bell peppers, onion, ginger, garlic, and raisins are also commonly added.
Yes. They are different spellings for the same Filipino pickled green papaya.
No. Use firm, unripe green papaya. Ripe papaya is too soft and will not give achara its crisp texture.
Yes. You can use cucumber, radish, singkamas, cauliflower, or jalapeños. You can also make ampalaya achara using bitter melon.
No. If the papaya releases a lot of sap, rinse it briefly under cold water and drain well. There is no need to soak it.
No. The hot brine softens the thinly sliced vegetables slightly while keeping them crisp. If you like softer vegetables, you can blanch them before placing them in the jars.
Keep it covered in the refrigerator and use it within one month. Always use a clean utensil when taking some from the jar.
What to Serve with Achara
Achara goes especially well with grilled or fried dishes. Serve it with:
- Longganisa: Filipino sausage served with rice and eggs.
- Beef tapa: Marinated beef, usually served as part of tapsilog.
- Tocino: Sweet and savory cured pork or chicken.
- Lechon kawali: Crispy fried pork belly.
- Fried fish: A simple pairing that works with almost any kind of fish.
- Fried chicken: The achara adds a sweet and tangy contrast.
- Pork barbecue: Grilled pork skewers with a sweet and savory marinade.
- Inihaw na liempo: Filipino-style grilled pork belly.
Appetizers and Sides You May Like
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 (Filipino Pickled Green Papaya)
Equipment
- Julienne peeler or slicer (optional)
- 2 quart-size jars or 4 pint-size jars with tight-fitting lids
- Medium pot
Ingredients
- 2 pounds green papaya cut into thin matchsticks
- 1 medium carrot cut into thin matchsticks
- 1 small red bell pepper cut into thin strips
- 1 small red onion thinly sliced
- ½ teaspoon whole peppercorns or cracked black pepper
- ½ teaspoon red pepper flakes
- 2½ cups distilled white vinegar
- 1 cup water
- 1 cup granulated sugar adjust to taste
- 1 teaspoon kosher salt (or ½ teaspoon fine salt)
- 4 garlic cloves grated
- 1 tablespoon grated ginger
Instructions
- Cut the green papaya into thin matchsticks. If it releases a lot of sap, rinse briefly under cold water and drain well. There is no need to soak it.
- Cut the carrot into thin matchsticks. Cut the bell pepper into thin strips and thinly slice the onion.
- Place all the vegetables in a large bowl. Add the peppercorns and crushed red pepper, then toss together.
- Combine the vinegar, water, sugar, salt, garlic, and ginger in a pot. Bring to a boil, stirring until the sugar and salt dissolve. Let it cool slightly, then taste and adjust as needed.
- Pack the vegetables tightly into clean glass jars. Slowly pour in the hot brine until they are completely covered. Let the achara cool before covering the jars.
- Refrigerate for at least 1 day before serving. Keep refrigerated and use within 1 month.
Video
Notes
- Green papaya: Choose one that is firm and green, with no soft or yellow spots. Add other vegetables, such as cucumber, green beans, or red onion, if you like.
- Vinegar: Use distilled white vinegar with 5% acidity. For a milder flavor, use cane vinegar.
- Sugar: Achara is usually sweeter than other quick pickles. Adjust the sugar to taste. You can also add raisins for extra sweetness.
- Glass jars: Use clean jars with tight-fitting lids. To keep the glass from cracking, combine the vegetables and hot brine in a heatproof bowl. Let it cool, then transfer it to the jars.
Jomelyn says
I will make this recipe because I miss achara in Philippines. thanks for the recipe
Apol says
Mouth-watering!
Apol says
Mouth-watering
Ana says
This is so good especially with summer BBQ… will definitely make for labor day weekend. Thanks Nora for sharing
Marionne says
I always have this stored in my fridge. I’ve Made this multiple times and shared with friends⭐️
Bim says
This achara is a good match/side dish for the meat skewers/barbeque. Love this! Will try to do this too.