From the recipe collection
Mango Cider Vinegar Atchara
A refrigerated green-papaya atchara using Palawan-style mango cider vinegar for a fruity crisp sweet-sour pickle.
- Prep time
- 35 min plus overnight chilling
- Cook time
- 8 min
- Yield
- Makes 4 cups
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Ingredients
Tick ingredients as you prepare.
Method
- Toss papaya with 1 tablespoon salt, rest 20 minutes, then rinse and squeeze very dry.
- Pack papaya, carrot, pepper, onion, ginger, and raisins into clean heatproof jars.
- Combine mango cider vinegar, water, sugar, remaining salt, and peppercorns in a saucepan.
- Bring brine to a full boil and stir until sugar dissolves.
- Pour hot brine over vegetables, ensuring they remain submerged.
- Tap out air bubbles and cool jars uncovered until no longer steaming.
- Close and refrigerate at least overnight before serving.
- Keep continuously refrigerated and use within three weeks.