Atchara (Filipino Pickles w/ Papaya, Carrot, Bell Pepper)

Ingredients

• 1/2 lb unripe green papaya (julienned)
• 2 small carrots (julienned)
• 1/2 green bell pepper (julienned)
• 1 tbsp salt (for brining)
• water
• 12 cloves garlic (thinly sliced)
• 4 c cane vinegar
• 2 c white granulated sugar
• 2 tsp salt

Instructions

1. 1

   Clean the papaya and carrots under running water. Julienne the green papaya, carrots, and garlic into thin pieces. If you are using a mandolin, be careful, and use safety gloves. Use a knife to slice the green bell peppers into very thin slices.

2. 2

   Add the papaya, carrots, and green bell peppers into a bowl and mix with the salt thoroughly. Leave on the counter for 30 to brine.

3. 3

   Put the vegetables into a strainer and run it over cold water to rinse. Then put the vegetables on a cheesecloth.

4. 4

   Squeeze and wring the vegetables in the cheesecloth to remove all the excess water.

5. 5

   Carefully fill four sanitized 12 oz glass jars with the vegetables equally.

6. 6

   In a small saucepan, combine the cane vinegar, garlic, sugar, and salt over medium heat and bring to a boil.

7. 7

   Lower the heat and cook for an additional minute until the sugar is dissolved.

8. 8

   Carefully pour the liquid into the glass jars until the liquid covers the vegetables. Use a chopstick to mix the liquid in the jar. Seal the lid and allow the jar to come to room temperature before placing in the fridge.

9. 9

   Refrigerate for at least two days before eating.