Atchara

Ingredients

• •1 lb green papaya, peeled and finely julienned
• •1 tbsp kosher salt
• •1/2 cup carrot, finely julienned
• •1 tbsp fresh ginger, cut into thin matchsticks
• •1/4 cup raisins
• •1 cup white vinegar
• •3/4 cup granulated sugar
• •2 cloves garlic, thinly sliced
• •1/2 tsp black peppercorns

Directions

1. 1Toss the green papaya with salt and rest 30 minutes; rinse thoroughly, then squeeze very firmly in a clean towel.
2. 2Pack the dried papaya, carrot, ginger, and raisins into a clean jar.
3. 3Bring vinegar, sugar, garlic, and peppercorns to a boil for 2 minutes, stirring until the sugar dissolves.
4. 4Pour the hot vinegar brine over the papaya, carrot, ginger, and raisins, pressing everything below the liquid.
5. 5Cool the papaya pickle to room temperature, cover, and refrigerate at least 4 hours before serving.

💡 Atchara keeps about 2 weeks refrigerated; squeezing the salted papaya thoroughly is what preserves its crisp texture in the sweet brine.

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