AuthorChef Chad
RatingDifficultyBeginner

TweetSaveShare

Yields350.00 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

 200 g Green papaya
 50 g Vegetable, Carrots
 50 g Vegetable, Bell Pepper Red
 30 g Vegetables, White Onion
 10 g Vegetable, Garlic Peeled
 200 g refined, sugar
 120 ml Condiments, White Vinegar
 150 ml Water
 60 g Sea Salt

1

Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.

2

Slice the red bell pepper, (julienne cut) and white onions. Using a peeler shave the carrots thinly then slice into thin strips. Mince the garlic.

3

In a bowl combine the papaya, carrot, red bell pepper, onions and garlic together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.

4

Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 3 hours in the chiller before using. Store in the chiller in between uses.

Category, Tags, , , ,

Ingredients

 200 g Green papaya
 50 g Vegetable, Carrots
 50 g Vegetable, Bell Pepper Red
 30 g Vegetables, White Onion
 10 g Vegetable, Garlic Peeled
 200 g refined, sugar
 120 ml Condiments, White Vinegar
 150 ml Water
 60 g Sea Salt

Directions

1

Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.

2

Slice the red bell pepper, (julienne cut) and white onions. Using a peeler shave the carrots thinly then slice into thin strips. Mince the garlic.

3

In a bowl combine the papaya, carrot, red bell pepper, onions and garlic together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.

4

Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 3 hours in the chiller before using. Store in the chiller in between uses.

Homemade Atsara
IngredientsDirections