Ingredientes para Achara Pickled Papaya
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Cómo preparar Achara Pickled Papaya
- Peel 1 medium-sized papaya (about 1 pound) and discard the seeds.
- Shred the papaya using a vegetable grater or a cheese grater with larger holes.
- Place the shredded papaya in a large bowl. Sprinkle with 1 teaspoon of salt and toss gently to combine.
- Let the papaya sit for 30-60 minutes. Then, squeeze handfuls of papaya to remove excess moisture, discarding the collected juice.
- In a medium saucepan, combine 1 cup white vinegar, 1/2 cup white sugar, 1/4 cup water, 1/2 teaspoon salt, 1/4 teaspoon black peppercorns, 2 cloves garlic (minced), and 1/2 teaspoon ground ginger. Bring to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
- Remove the pickling solution from the heat and let it cool completely.
- Transfer the squeezed papaya to a clean bowl. Pour the cooled pickling solution over the papaya, ensuring it's fully coated. Mix well.
- Refrigerate the Achara in a covered bowl or airtight container for at least 24 hours to allow the flavors to meld. The longer it sits (up to a week), the more intense the flavor will become.
- Serve and enjoy! This Achara is a fantastic accompaniment to grilled meats, rice, or as part of a Filipino spread.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
152g
Fat
0g
Carbs
14g
