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.
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.
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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
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.
OPTION A: (3a)With a knife, make thin slices and stack a few pieces at a time. (3b)Slice them thinly into matchsticks.
OPTION B: (3)You can also use a julienne slicer to make thin, long strips.
OPTION C: (3)Or use or a julienne peeler. A mandoline with a julienne blade attachment works the same way.
(4)Peel the carrot and trim the ends.
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 B: (5)Use a julienne slicer.
OPTION C: (5)Use a julienne peeler.
(6)Cut the red bell pepper in half and remove the core and seeds. (7)Slice into thin strips.
(8)Peel the onion. (9)Slice them thinly.
(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.
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.
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.
Frequently asked questions and tips
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. 
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.
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?
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
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📖 Recipe
Achara (Pickled Green Papaya)
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
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.
Jomelyn
I will make this recipe because I miss achara in Philippines. thanks for the recipe
Apol
Mouth-watering!
Apol
Mouth-watering
Ana
This is so good especially with summer BBQ… will definitely make for labor day weekend. Thanks Nora for sharing
Marionne
I always have this stored in my fridge. I’ve Made this multiple times and shared with friends⭐️
Bim
This achara is a good match/side dish for the meat skewers/barbeque. Love this! Will try to do this too.