Atchara Pickled Green Papaya
Shredded green papaya drawn down with salt, then packed with ginger, carrot and garlic in a cold sweet-sour cane vinegar brine. A refrigerator pickle meant to cut through fried and grilled food.
- 1
Toss the shredded papaya with the 1 tablespoon salt in a colander set over a bowl. Let it stand 30 minutes, then squeeze it dry a handful at a time and discard the liquid.
- 2
Stir the cane vinegar, sugar and 1/2 teaspoon salt together in a bowl for 2 to 3 minutes, until no grit remains at the bottom and the sugar is fully dissolved.
- 3
Combine the squeezed papaya with the ginger, carrot, bell pepper, garlic, onion and peppercorns and pack the mixture loosely into a clean quart jar.
- 4
Pour the brine over the vegetables so they are completely submerged, pressing them down if they float. Seal the jar.
- 5
Refrigerate at least 24 hours before serving. This is a refrigerator pickle and is not shelf stable: keep it cold at all times and use it within 2 weeks.
Ingredients
- 1 pound green papaya, peeled, seeded and shredded
- 1 tablespoon kosher salt
- 1 cup cane vinegar
- 3/4 cup sugar
- 1/2 teaspoon kosher salt, for the brine
- 1 (2 inch) piece ginger, peeled and julienned
- 1 large carrot, julienned
- 1 small red bell pepper, cut into thin strips
- 4 cloves garlic, thinly sliced
- 1/2 small onion, thinly sliced
- 1 teaspoon whole black peppercorns
Instructions
- 1
Toss the shredded papaya with the 1 tablespoon salt in a colander set over a bowl. Let it stand 30 minutes, then squeeze it dry a handful at a time and discard the liquid.
- 2
Stir the cane vinegar, sugar and 1/2 teaspoon salt together in a bowl for 2 to 3 minutes, until no grit remains at the bottom and the sugar is fully dissolved.
- 3
Combine the squeezed papaya with the ginger, carrot, bell pepper, garlic, onion and peppercorns and pack the mixture loosely into a clean quart jar.
- 4
Pour the brine over the vegetables so they are completely submerged, pressing them down if they float. Seal the jar.
- 5
Refrigerate at least 24 hours before serving. This is a refrigerator pickle and is not shelf stable: keep it cold at all times and use it within 2 weeks.