Achara nga Kapayas (Pickled Papaya)
By GERLIE M. UY
1 whole large green papaya, shredded (see shredder below)
2 medium carrots, shredded
1 800ml can pineapple tidbits, reserve juice
1 L coconut vinegar (may use cane vinegar)
4-6 cups brown sugar
6 medium red and green bellpepper, sliced lengthwise thinly
6 medium red onion, sliced lengthwise
6 thumb big ginger, sliced lengthwise thinly
Turmeric powder
Mix together and Set aside the shredded papaya and carrots in a large plastic container that can withstand heat. Do not use steel as the acid will react on it.
In a wok, put the vinegar, reserved pineapple juice, four cups sugar, bellpepper, onion and ginger and turmeric powder. Bring to boil and let it boil constantly for 10 minutes. Add pineapple tidbits. Taste and adjust sourness vis-a-vis sweetness with remaining sugar. Remove from fire and pour on the papaya-carrots mixture. Serve as side dish and appetizer. Store remaining pickles in a sterilized jar.
TIP: May add string beans and eggplant as well as sayote. Add stringbeans and eggplant while the vingar mixture is boiling constantly while mix the shredded sayote together with the papaya and carrots.
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| MMM appetizing papaya achara |
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| Pickled Papaya, ever yellow because of the turmeric powder! |
1 whole large green papaya, shredded (see shredder below)
2 medium carrots, shredded
1 800ml can pineapple tidbits, reserve juice
1 L coconut vinegar (may use cane vinegar)
4-6 cups brown sugar
6 medium red and green bellpepper, sliced lengthwise thinly
6 medium red onion, sliced lengthwise
6 thumb big ginger, sliced lengthwise thinly
Turmeric powder
Mix together and Set aside the shredded papaya and carrots in a large plastic container that can withstand heat. Do not use steel as the acid will react on it.
In a wok, put the vinegar, reserved pineapple juice, four cups sugar, bellpepper, onion and ginger and turmeric powder. Bring to boil and let it boil constantly for 10 minutes. Add pineapple tidbits. Taste and adjust sourness vis-a-vis sweetness with remaining sugar. Remove from fire and pour on the papaya-carrots mixture. Serve as side dish and appetizer. Store remaining pickles in a sterilized jar.
TIP: May add string beans and eggplant as well as sayote. Add stringbeans and eggplant while the vingar mixture is boiling constantly while mix the shredded sayote together with the papaya and carrots.
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| This is our peeler with cheese grater and shredder... |
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| This vertical steel is the shredder i used for carrots... |
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| This is the papaya shredder that was used... this thing usually has melon baller at the opposite end... |
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