Thursday, August 27, 2015

ATCHARANG PAPAYA (PICKLED GREEN PAPAYA)








4 cups green papaya (peeled, cleaned, grated)
1 cup carrots (peeled, grated)
1 medium sized carrots (peeled)*
1 medium sized red bell pepper (cleaned, julienne)*
1 cup medium sized sweet onions (peeled, julienne)
1 (2 inch size) of fresh ginger (peeled, julienne)
4 cloves garlic (peeled, sliced thinly)
1/4 cup raisins
1 T whole peppercorns
1/2 cup salt

For the Syrup:
2 cup apple cider vinegar
2 cup sugar
1 cup water
2 T salt

*These will be used for garnish. I use a vegetable cutter or use a small cookie cutter. Or use a pairing knife to cut and shape a star, heart or a flower.

1. Combine and mix salt and the grated papaya. Set them aside for at least an hour.
2. After an hour, rinse the grated papaya with water. Using a clean cheese cloth or a clean towel, squeeze out all the juice until dry. Set aside.
3. In a saucepan, mix all the syrup ingredients and bring it to a rolling boil until sugar has dissolved. Set aside to cool down.
4. Combine and mix all the dry ingredients except the shaped/cut carrot and pepper for garnish.
5. Place the mixed ingredients in a sterilized mason jar.
6. Using a fork or chopsticks, strategically arrange your shaped/cut out carrots and peppers making sure it's visible. Check out the photos above to get the idea. :)
7. Pour some of the syrup in the jar, slowly, just enough to cover the vegetables.
8. Seal the jar tightly. Clean and wipe the jar.
9. Keep in the refrigerator for a week to allow the vegetable and syrup to blend.

Best served with fried foods. Enjoy!!!!

No comments:

Post a Comment