Achara (Filipino Pickled Green Papaya)
A Filipino side dish made with crisp green papaya, carrots, and bell peppers in a sweet and tangy vinegar brine.
Servings 16 servings
Calories 88kcal
Cost $8-$10
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.
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