11/05/2025
Direction:
1.Prepare the Papaya:
Peel the green papaya and remove the seeds.Shred the papaya using a grater.
Place the shredded papaya in a large bowl and sprinkle with 1 teaspoon of salt.
well and let it sit for about 1 hour.
This will draw out excess moisture from the papaya.
2.Squeeze;
Squeeze the shredded papaya by hand or using a cheesecloth to remove excess water. Set aside.
3. Prepare the Vegetables;
Julienne the carrot, thinly slice the red and green bell peppers, onion, and garlic, and julienne the ginger.
4. Make the Pickling Solution;
In a saucepan, combine the white vinegar, sugar, 1teaspoon of salt, whole peppercorns, and 1 cup of pineapple juice.
Bring to a boil, stirring until the sugar and salt are
dissolved
Remove from heat and let it cool.
5.Combine Ingredients:
In a large mixing bowl, combine the shredded papaya, julienned carrot, sliced bell peppers, onion, garlic, ginger, and raisins (if using). Mix well.
6. Add Pickling Solution:
Pour the cooled pickling solution over the vegetable mixture.
Mix well to ensure all the ingredients are evenly coated.
7. Pack in Jars:
Transfer the atsara mixture into sterilized jars, packing
them tiahtly
Make sure the vegetables are fully submerged in the pickling solution.
8. Refrigerate:
Seal the jars with lids and refrigerate for at least 24 hours before serving to allow the flavors to meld together.
