Ampalaya Atchara
Pickled bitter melon with crisp vegetables in a sweet and tangy vinegar brine.
Servings 12
Calories 61kcal
Cost $6-$8
Equipment
- Wide-mouth jars
- Small pot
Ingredients
- 1 pound ampalaya thinly slice
- 1 teaspoon baking soda for blanching (optional)
- 1 small carrot julienned
- ½ red bell pepper or sweet peppers thinly sliced
- 1 small red onion thinly sliced
- 1 thumb-sized ginger julienned
- 2 cups distilled white vinegar
- ¾ cup sugar adjust to taste
- 3 garlic cloves minced
- ¾ cup water
- 1 teaspoon kosher salt (use less for table salt) adjust to taste
- ½ teaspoon ground pepper or 1 teaspoon whole peppercorns
Instructions
- Slice the ampalaya, remove the seeds and pith, then blanch with baking soda for 1 minute. Transfer to cold water and drain well.
- Combine the ampalaya with the carrot, bell pepper, onion, and ginger. Pack into clean jars.
- Boil the vinegar, sugar, garlic, water, salt, and pepper until dissolved.
- Pour the hot brine over the vegetables until submerged.
- Seal and refrigerate for at least 24 hours before serving.
Notes
- Ampalaya: Also called bitter melon. The brine softens the bitterness while keeping it crisp.
- Vegetables: Add carrots, bell peppers, onions, radishes, green papaya, jalapeños, or cucumbers.
- Vinegar: Distilled white vinegar works best. Apple cider, rice, or cane vinegar can also be used.
- Sugar: Achara is usually sweet-tangy. Reduce the sugar if you like, but don’t skip it completely.
Nutrition
Calories: 61kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 287mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg