Atsarang Papaya (pickled papaya) Hello appics family, let me share with you some ...
... of our favorite filipino side dish a Papaya slaw with a recipe.
*4 cups peeled and shredded green papaya
*3 cups of sugar
*2 cups of vinegar
*3 tbsp rock salt
*1 thumb size ginger peeled and sliced
*1 medium onion thinly sliced
*1 medium sliced bell pepper
*5 cloves of crushed garlic
*1 tsp peppercorns
*1 medium shredded carrot
The Pickling Guide:
*Place altogether the shredded papaya and 2 tablespoons of salt in a bowl.
*Allow to sit for about 2 hours or until papaya begins to release liquid.
*Place the papaya in a cheesecloth and squeeze firmly to dispel the juices.
*Bring the sauce pan over medium heat, combine the vinegar, sugar and salt.
*Let it to simmer and cook, stirring occasionally, for 5 minutes until the sugar and salt dissolves.
*Add the ginger, onions, garlic and peppercorns. Continue to cook for about 3 minutes.
*Place the papaya, bell pepper and carrots in a bowl. Add the pickling solution and toss gently to combine.
*Transfer the atchara in a sterilized jars and close it with a tight-fitting lid.
*Refrigerate for 3 more days to allow flavors to develop before serving.
At last I have visited our kitchen and unearthed our forefathers recipes and made something out of the lockdown.
We, Pinoys love to dine with our loved ones and atsara is one of the flavors that made our dining table more inviting with its deliciously sweet and sour taste.