Answer:
Ingredients
▢1 large unripe green papaya, peeled, seeded and shredded
▢2 tablespoons + 1 teaspoon salt
▢1-½ cups white vinegar
▢1 cup sugar
▢1 thumb-size ginger peeled and julienned
▢1 small onion peeled and sliced thinly
▢3 to 4 cloves garlic peeled and crushed
▢1 tablespoon peppercorns
▢½ small red bell pepper seeded and julienned
▢½ small green pepper seeded and julienned
▢1 large carrot peeled and shredded
▢¼ cup raisins
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Instructions
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In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices.
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In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved. Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes.
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In a bowl, combine papaya, bell peppers, carrots and raisins. Add pickling solution and toss gently to combine. In a sterilized jar, transfer atchara and close with tight-fitting lid. Refrigerate for 1 to 2 days to allow flavors to develop before serving.
Explanation:
