Author Topic: Atsarang Papaya (Pickled Green Papaya)  (Read 2815 times)


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Atsarang Papaya (Pickled Green Papaya)
« on: February 24, 2011, 03:28:10 PM »


3 green papayas (each weighed about 3 pounds), grated
1 each of red and green bell peppers, cut in small squares
1 big onion, sliced round
1 big carrot, sliced round (you may want to grate it, but I like the flowery look)
about 2 tbsp of peeled and sliced ginger
1 cup canning salt

For brine:

12 cups cider vinegar (this gives you light yellowish tint of the product; more so if turmeric is used instead of ginger)
12 cups of sugar
1/4 cup of mustard seeds (optional; I love these in BBP so I thought I'd include them. If you don't like eating these round spices, them don't include).

Day 1: Preparation -

Prepare the veggies as described above. Place in a stainless steel stock pot. Sprinkle 1 cup of canning salt (I use Morton - the green box) on top. This process draws juice/liquid from the veggies as the salt turns into solution by process of simple diffusion so somehow, the veggies get less watery, resulting to more crunchy veggies despite being cooked and kept in brine). Cover with the (hopefully flat) lid, and let sit in the fridge. If you don't have space in the fridge, what I did was to put it in a bed of ice cubes inside a medium-sized cooler, then added more ice cubes on top of the lid and the sides. Let sit at least overnight. (If made during fall, you can leave this in the garage overnight instead of using ice and cooler).

Day 2: Canning -

As usual, before proceeding, prepare jars and closures according to instructions in Canning Basics.

Next morning, rinse with cold water and drain. (I did this twice and tasted some to make sure it is the right saltiness I like). Place in two layers of cheesecloth by batches, and wring out excess water as much as you can). Place in a big nonreactive stock pot (aluminum is NOT advisable; it reacts with vinegar. Use stainless steel.)

Prepare brine and boil for 5 minutes. I usually start boiling hot water in another shallower stock pot, then pouring hot tap water into the jars as well, to prime them for sterilizing in boiling water. This prevents jars from being shocked with extreme temp changes. [During the actual canning, I remove the hot water in the jars then transfer the jar into the boiling water for sterilization, rotating as needed, and take out just before filling with the hot pickles. Alternatively, you can use a sterilizer by steaming (much like how you do with feeding bottles). I don't let the jars get cold before filling, or the pickles to get cold/contaminated before covering.)]

Pour the brine into the veggies. Cook on medium heat for about 2-3 minutes then lower to maintain heat while you do canning. In one fluid motion for each of the jars, proceed as follows:

Stir, then ladle into the jars. Make sure you have enough brine. Leave 1/2-inch headspace. Take bubbles out by using the bubbler (this minimizes air trapping; read about the effects of air trapping here.)Wipe the rim with clean damp paper towel to make sure nothing is there to prevent proper seal. Lift a lid out of hot water (or I swipe quickly in boiling water) then cover and close tight. Wipe sides of jar to minimize stickiness. Place hot jars on towel laid on countertop (minimize jarring), one inch apart, in a draft-free place (sudden rush of cold air might cause hot jars to crack). Additionally, you may cover with towel to minimize exposure of the jars to cold air. Leave untouched for minimum 12 hours. Observe for popping in of lids. If lids did not pop in, that signifies that it was not sealed properly. Place in the fridge and consume within two weeks.

Pickles start tasting like pickles after the 3rd day.


knife/grater/food processor
chopping board (better if you have a mandolin or a slicer either in food processor or as attachment)
nonreactive stockpot (stainless steel)
Jars and closures
magnetic picker
wide stainless steel funnel (to make it easier to transfer into jars; I don't have any. I used spaghetti lifter and ladle instead.)
cheesecloth (for pressing out excess water)
bubbler (I dont' have any; I used the handle of spatula)
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Re: Atsarang Papaya (Pickled Green Papaya)
« Reply #1 on: February 24, 2011, 03:32:49 PM »
Personally, I believe atsara complements a LOT of dishes. From the humble tuyo (dried salted fish) to the special fiesta dishes like lechon (whole roasted pig) and anything fried in between. This relish of green papaya has many variations. When I researched recipes, I found that some people enjoy them as simple as possible with just papaya and carrots while some throw in pineapple or cabbage in the mix. My atsara is similar to those made by an aunt and what I've had from Bulacan- a mix of papaya, carrots, peppers and raisins.

I made half of the batch for immediate consumption, simply pouring the pickling solution over the vegetables in a jar and then refrigerating. The other half, I will be giving away as gifts so I 'pasteurised' in pickling jars with pop lids.

Here's a different way to make Atsara


800 g green papaya, grated or julienned
2 medium carrots, grated
1 onion, grated
1 medium red capsicum (pepper), julienned
1 medium green capsicum, julienned
1 c raisins
2 Tbsp salt

2 1/2 c white vinegar
2 c sugar
1 inch piece ginger, julienned
2 cloves garlic sliced thinly
1/4 tsp freshly ground pepper

In a large bowl, mix the grated green papaya with the salt. Cover with cling film and leave in the refrigerator overnight.
Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.

When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard. Mix in the rest of the vegetables.
Put the vegetable mix into sterilized jars. Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon. Put lid on jar.

If for immediate consumption, the jar can be put in the fridge and it should last for a week.

If 'preserving', put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids. Bring to a boil and leave on a rolling boil for around 30minutes. Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurisation process. This pasteurised atsara should be good in the jar for a couple of months. Refrigerate upon opening.
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