Native Achara - Pickled Green Papaya

From: Victoria de Leon-Robson - Recipe courtesy of my mother Mrs. Jean Rodriguez de Leon

This is one of the treasured recipe by my mom who passed away 8 years ago.

Ingredients:

1 med.- sized green papaya, grated

1 green pepper, sliced in strips

1 red pepper, sliced in strips

1 small carrot, sliced in strips

1 small cauliflower, cut into flowerettes

1 small ginger, cut in strips

1 bunch native onions, peeled

3 tbsp. rock salt

3 c. vinegar

1 1/2 c. sugar

2 tsps. salt

Instructions:

Squeeze all the vegetables ( except cauliflower) in salt, let stand for

one hour then press out liquid.

Blanch the cauliflower, drain and set aside.

Place all the strained vegetables in a bowl or sterilized jar.

Meanwhile, combine vinegar, salt and sugar and cook over strong flame 'till boiling. Remove scum, continue boiling for another 2 mins. then pour into container with vegetables.

If achara is to be stored, seal container immediately.