Achara: Filipino Green Papaya Relish

3 cups | Prep: 15 minutes, plus overnight resting | Cook: 15 minutes


3 cups rice vinegar
1 1/8 cups sugar
2 3/4 tablespoons salt
3 garlic cloves, thinly sliced
1-inch piece of fresh ginger, peeled & julienned
freshly ground black pepper, to taste
1 green papaya (firm), seeds removed, grated (I like to use a melon scraper I used in this post)
2 carrots, peeled and grated
1 jicama or daikon radish, grated or julienned
1 red pepper, julienned
1/2 red onion, thinly sliced
1 fresno chili, thinly sliced (optional, for heat)



In a non reactive saucepan, combine vinegar, sugar, 3/4 tablespoon salt, garlic and ginger over high heat, and bring to a boil, stirring to dissolve the sugar and the salt. Reduce heat to medium low and allow to simmer for about 15 minutes. Add the pepper. Cool, cover and refrigerate overnight.

Toss the vegetables with the remaining 2 tablespoons of salt. Cover and refrigerate overnight.

Place papaya mixture in a cheesecloth-lined colander and rinse well under water. Bring up ends of cheesecloth and squeeze excess liquid. Place papaya mixture into a bowl and pour just enough pickling mixture to cover. Keep in an airtight container in the refrigerator for up to six months.

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