Pickled Bamboo Shoot (Achara nga Tambo)

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By GERLIE M. UY

Bamboo Shoot or Tambo is made into pickle or achara.
24 cups young bamboo shoot, matchstick

1 liter can vinegar
 Reserved pineapple juice

Spices:
salt and ground pepper
5-6 cups brown sugar
3-4 thumbs of ginger, matchstick
1 whole clove of garlic, crushed and sliced
5-6 medium red onions, sliced lengthwise
turmeric powder

Vegetables:
20 -24  pieces Stringbeans, 1 inch long
2-3 pcs eggplant, sliced lengthwise into eight and cut crosswise, abou 1 inch long
6 -8 pcs medium carrots, matchstick
1 300ml pineapple chunks (juice reserved)

Glass Jars for storing


 Prepare the bamboo shoot by blanching the same in boiling water for about five minutes. Drain and Set aside. 
 In a wok, put the vinegar, pineapple juice, and all the spices. Blend with wooden laddle to dissolve sugar. Cook in medium to to high heat for about 15 minutes. Let boil until the liquid tastes sweet, sour and spicy. Adjust taste with salt and pepper.

Add the vegetables. Cover and let cook for 3-5 minutes making sure they remain crunchy. Add pineapple and let cook for a minute. Then add bamboo shoot. Let cook for 3 minutes. 

Transfer in sterilized jars and seal.
   

String beans, carrots, and eggplants are some of the vegetables added to the  pickle for taste and color.
The spices in cane vinegar and pineapple juice. Garlic, Ginger, Onions, Bell peppers, ground pepper, salt, turmeric powder and brown sugar are all mixed and heated.


pineapple chunks...
brown sugar.
I made 3 big jars and 4 small jars all in all.

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