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ATCHARA


4 cups green papaya,grated

1/2 cup salt

1 cup distilled white vinegar

1 small carrot,peeled and cut into 1-inch sticks

1 small red pepper,cut into thin strips

4 tbsps ginger,julienned

1/2 cup onions,thinly sliced or pearl onions peeled

4 cloves garlic,diced

In a bowl.combine the grated papaya and coarse salt. Using your hands,knead them together for few minutes. Wrap the papaya 1 cup at a time in cheesecloth and squeeze to express the juiece.

Pour the vinegar over papaya and let stand overnight. the next day,squeeze as much of the vinegar as possible through the cheesecloth.

Combine the papaya with the rest of the ingredients in a large ceramic bowl and mix thoroughly.

For sweet and sour pickle:

1 cup white distilled vinegar

1/2 cup sugar

1 tsp salt

Combine the vinegar,sugar and salt in a stainless steel, teflon coated or pyrex saucepan. Do not use aluminum.

Place over medium heat, stirring until sugar is dissolved. Bringto a boil,lower the heat and simmer for 3-4 minutes. remove from the heat and let cool slightly.

Pack in a sterilized jars and pour a hot pickling solution over the vegetables. Let cool to room temperature,remove any air bubbles,and cover the jars tightly and refrigerate. Allow to ripen 1 week before serving. Makes 1 quart

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