From the recipe collection
Conig Atchara
A refrigerated pickle of food-grade conig or luyang dilaw with carrot, onion, ginger, and bright sweet-sour vinegar brine.
- 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
- Wear gloves if needed and cut conig into very thin even strips.
- Blanch conig for 60 seconds, drain, and rinse with cold water to soften its raw bite.
- Pack conig, carrot, onion, ginger, and chili into clean heatproof jars.
- Boil vinegar, water, sugar, salt, and peppercorns until the sugar dissolves.
- Pour hot brine over the vegetables and tap the jars to release trapped air.
- Cool uncovered until no longer steaming, then close the jars.
- Refrigerate at least overnight before tasting.
- Keep refrigerated and use within three weeks; this is not a shelf-stable canning recipe.