Pickled green papaya (achara)

1 servings

Ingredients

Quantity Ingredient
5 pounds Firm green papaya
¼ cup Coarse salt
4 larges Carrots; peeled, julienned
2 larges Sweet white onions; julienned
5 Long green or red chile peppers; medium-hot, seeded, julienned
Extra chile peppers; for garnish
6 cups Rice vinegar
½ cup Granulated sugar
1½ tablespoon Coarse salt
2 tablespoons Crushed black peppercorns
3 tablespoons Peeled julienned ginger
10 Garlic cloves; thinly sliced

Directions

Peel the papaya, cut in half and remove the seeds with a wooden spoon.

Using a mandoline, julienne the papaya. In a large bowl, combine the papaya and the salt, and let sit for about 30 minutes. Rinse well, squeezing out as much liquid as possible. Transfer to a large bowl and add the julienned carrots, onions, and peppers.

Meanwhile, combine the vinegar, sugar, salt, crushed peppercorns, ginger, and garlic in a large saucepan. Place over high heat and bring to a boil.

Reduce heat and simmer about 3 minutes. Remove from heat and let cool.

Pour cooled brine over the julienned vegetables and toss to combine. Fill jars with vegetables and brine, making sure there is enough brine in each jar to cover the pickled vegetables. Decorate sides of jar with additional peppers if desired. For best flavor, refrigerate for 1 week before eating.

This will keep in the refrigerator for 2 to 4 weeks.

Makes about 4 quarts.

Cuisine: "Philippino" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "4 quarts" Per serving: 757 Calories (kcal); 1g Total Fat; (0% calories from fat); 5g Protein; 224g Carbohydrate; 0mg Cholesterol; 31141mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 0 Fat; 12 ½ Other Carbohydrates

Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.

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