2 c White Filipino cane vinegar
-(500 ml); or
-white distilled vinegar
1/2 c Brown sugar (90 g)
1 tb Salt
1/2 ts Freshly ground black pepper
1 Fresh ginger (2.5 cm);
-peeled and cut into thin
-matchsticks
4 Cloves garlic; minced
4 c Green papaya (350 g); grated
1 c Carrots (100 g); grated
1 sm Red onion
1 ts Dried red pepper flakes
Combine the vinegar, sugar, salt, black pepper, ginger, and garlic in
a medium saucepan over high heat. Bring to a boil and stir until the
sugar and salt have dissolved. Remove from the heat and allow to cool
slightly.
Meanwhile, combine the papaya, carrot, onion and red pepper flakes in
a large bowl. Pour the warm pickling liquid over the vegetables and
toss to combine.
Allow the mixture to come to room temperature and then place in an
airtight container and refrigerate for at least 1 day before serving.
The atchara will keep for up to 1 month in the refrigerator.
