From the recipe collection
Cashew Vinegar Atcharang Labanos
A Palawan-style refrigerated radish pickle using commercial cashew vinegar, ginger, carrot, and chili for a crisp bright side.
- Prep time
- 30 min plus overnight chilling
- Cook time
- 8 min
- Yield
- Makes 3 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Toss labanos with 1 tablespoon salt and rest 20 minutes.
- Rinse once, squeeze firmly, and combine with carrot, onion, ginger, and chili in clean jars.
- Boil cashew vinegar, water, sugar, remaining salt, and peppercorns until dissolved.
- Pour hot brine over vegetables and keep them fully submerged.
- Tap jars to release trapped air.
- Cool uncovered until no longer steaming, then close and refrigerate.
- Rest overnight before serving with fried or grilled dishes.
- Use within three weeks and discard if slimy, moldy, or pressurized.