Estimated cooking time: 1 hour and 45 minutes

Achara or Atsara Ingredients:

4 cups grated fresh green papaya

1/4 cup salt

1 carrot, peeled and sliced

1 red bell pepper, sliced into long strips

1 (2 inch) piece fresh ginger root, peeled and sliced

2 green chile peppers, sliced into thin rings

1 (1.5 ounce) box raisins

1 cup white vinegar

1 cup water

1 cup white sugar

1 teaspoon salt

Achara or Atsara Cooking Instructions:

Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour.

Drain the liquid from the papaya and rinse thoroughly.

Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as
much liquid from the papaya as possible.

Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins
together in a clean large bowl; mix.

Transfer the mixture to clean, dry jars with lids.

Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a
boil for 5 minutes.

Pour the vinegar mixture into the jars, making sure the vegetables are completely
submerged in liquid.

Allow the vegetables to marinate in the liquid at least 1 day before using.

Store in refrigerator between uses.

Try this Filipino pickled green papaya popularly known as Achara or Atsara Recipe

Lahi ni nga site:

Ingredients
4 cups grated green papaya
1/2 cup coarse salt
1 cup vinegar
2 carrots, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 small ginger, cut into strips
5 cloves garlic, thinly sliced
1/4 onion, thinly sliced
Pickling mixture:
1 cup vinegar
3/4 cup sugar
1 tsp. salt
Materials and Equipment:
stainless/enameled kettle
measuring cups and spoons
chopping board
knife

stove
thermometer
strainer, stainless
wooden ladle
casserole, stainless
muslin bag or cheese cloth
colander
bowl
sterilized glass jars with new caps
Procedures:
1. Boil pickling mixture, stirring constantly until sugar is dissolved. Set aside and let cool.
2. Combine grated papaya and salt. Knead together for few minutes.
3. Wrap one cup at a time with a piece of cloth (it should be cotton) and squeeze out moisture.
Soak grated papaya in vinegar overnight. Then squeeze out as much vinegar from the papaya.
Alternative spinning it in clothes dryer is much efficient.
4. Combine with the other ingredients. Pack in sterilized jars and pour hot pickling mixture over
the vegetables. Let cool at room temperature. Cover jars tightly and refrigerate.