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Achara in a mason jar.
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Achara

A popular Filipino quick pickle made with thin strips of green papaya soaked in vinegar, sugar, and salt.
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)
  • Saucepan or small pot

Ingredients

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

Instructions

  • Combine the shredded papaya, carrots, red bell pepper, and red onion in a bowl.
    Note: When preparing the green papaya, if you notice a lot of sap, a quick rinse under cold water should do; there's no need to soak it.
  • 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 papaya mixture 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.

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: 88kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 156mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1428IU | Vitamin C: 45mg | Calcium: 20mg | Iron: 0.3mg