Authentic Filipino Atchara (Pickled Green Papaya)
A classic Filipino condiment made with julienned green papaya, crisp vegetables, and a sweet, tangy vinegar brine. Perfect for cutting through the richness of fried or grilled meats.
Equipment
- Box grater or food processor (for shredding)
- Large bowl
- Cheesecloth or clean kitchen towel
- Saucepan
- Canning pot with rack
- 2 pint-sized glass canning jars with new lids
- Jar lifter
Ingredients
Vegetables
- 4 cups Green papaya — Peeled, seeded, and finely grated or julienned (about 1 medium papaya)
- 2 tablespoons Kosher salt — For drawing out moisture from the papaya
- 1 cup Carrot — Peeled and finely julienned
- 0.5 cup Red bell pepper — Thinly sliced or julienned
- 0.5 cup Green bell pepper — Thinly sliced or julienned
- 0.5 cup Red onion — Thinly sliced
- 2 tablespoons Ginger — Peeled and finely julienned
- 4 cloves Garlic — Thinly sliced
- 0.25 cup Raisins (optional) — Seedless
Sweet & Sour Brine
- 1.5 cups Cane vinegar — Substitute white vinegar or apple cider vinegar if unavailable
- 1 cup Granulated sugar — Adjust up to 1.25 cups if a sweeter brine is preferred
- 0.5 cup Water
- 1 teaspoon Kosher salt
- 1 teaspoon Whole black peppercorns
Vegetables
| 4 cups | Green papaya | Peeled, seeded, and finely grated or julienned (about 1 medium papaya) |
| 2 tablespoons | Kosher salt | For drawing out moisture from the papaya |
| 1 cup | Carrot | Peeled and finely julienned |
| 0.5 cup | Red bell pepper | Thinly sliced or julienned |
| 0.5 cup | Green bell pepper | Thinly sliced or julienned |
| 0.5 cup | Red onion | Thinly sliced |
| 2 tablespoons | Ginger | Peeled and finely julienned |
| 4 cloves | Garlic | Thinly sliced |
| 0.25 cup | Raisins (opt.) | Seedless |
Sweet & Sour Brine
| 1.5 cups | Cane vinegar | Substitute white vinegar or apple cider vinegar if unavailable |
| 1 cup | Granulated sugar | Adjust up to 1.25 cups if a sweeter brine is preferred |
| 0.5 cup | Water | |
| 1 teaspoon | Kosher salt | |
| 1 teaspoon | Whole black peppercorns |
Instructions
-
Place the grated green papaya in a large bowl and sprinkle with 2 tablespoons of kosher salt. Toss well to combine and let it sit for 30 minutes to draw out the moisture.
~30 minThis step is crucial for achieving a crisp texture, as it prevents the pickle from becoming watery. -
While the papaya rests, wash your canning jars and lids in hot, soapy water. Place the empty jars in a canning pot filled with water, bring to a boil, and boil for 10 minutes to sterilize. Keep jars hot until ready to use.
~15 minNever pour hot brine into cold glass jars, as they can shatter from thermal shock. -
After the papaya has rested, transfer it to a cheesecloth or a clean kitchen towel. Squeeze as tightly as possible to extract all the excess liquid. Discard the liquid.
~5 minYou may need to do this in batches. The papaya should feel quite dry afterward. -
In a large mixing bowl, combine the squeezed green papaya, julienned carrots, red and green bell peppers, red onion, ginger, garlic, and raisins (if using). Toss thoroughly to distribute all the ingredients evenly.
~5 minWear gloves when mixing if your hands are sensitive to ginger or garlic. -
Pack the mixed vegetables tightly into the hot, sterilized canning jars, leaving about 1/2 inch of headspace at the top.
~5 minUse a muddler or the back of a spoon to press the vegetables down firmly. -
In a non-reactive saucepan, combine the cane vinegar, water, granulated sugar, 1 teaspoon salt, and whole peppercorns. Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
~5 minDo not use aluminum or cast iron pans, as the vinegar will react with the metal. -
Carefully pour the boiling hot brine over the packed vegetables in the jars, ensuring the vegetables are completely submerged while maintaining a 1/2 inch headspace.
~2 minTap the jars gently on the counter or slide a butter knife down the insides to release any trapped air bubbles. -
Wipe the rims of the jars with a clean, damp paper towel. Place the lids on and screw the bands until fingertip-tight.
~1 minDo not overtighten; air needs to escape during processing. -
Place the filled jars back into the canning pot with boiling water, ensuring they are covered by at least 1 inch of water. Process (boil) for 10 minutes.
~10 minAdjust processing time for altitude if you live above 1,000 feet. -
Carefully remove the jars using a jar lifter and place them on a towel-lined countertop. Let them sit undisturbed for 24 hours. Check the seals (the center of the lid should not flex up and down when pressed).
Let the Atchara cure for at least 3 to 5 days in the refrigerator or pantry before opening for the best flavor development.
Tips & Storage
- Ensure your papaya is fully green and unripe. If it has any orange tint or softness, it will turn to mush when pickled.
- For an extra kick, add a thinly sliced Thai bird's eye chili to the vegetable mix.
- If you plan to consume the Atchara within a month, you can skip the water-bath canning step (step 9) and simply store the jars in the refrigerator once cooled.
- Storage: Properly canned and sealed Atchara can be stored in a cool, dark pantry for up to 1 year. Once opened, or if unsealed, store in the refrigerator and consume within 2 months.