Comments on: Achara in Baccarat a la Marketman

By: Marketman

Marketman — Thu, 27 Dec 2007 02:21:25 +0000

WARNING to those trying this recipe, use rock salt or kosher salt. Using table salt will make this way too salty…sorry, I wasn’t clearer in the recipe… And as a notice for all other recipes in this blog, I rarely, if ever use fine iodized salt in cooking a recipe… :)

By: Marichu

Marichu — Fri, 26 Oct 2007 22:07:46 +0000

Yes!!! Thank you for letting me know I don’t need to process the papaya further in a canning jar. I bought the Ball jars, but I promptly returned them when I read the instructions on canning. Like you, I like the papaya to be crunchy.
So I’m a bit ignorant on using Ball jars: I thought the whole idea for processing in a canner was to make the ring and lid stick together. Oh, and kill microbes, for sure. I didn’t know the ring and lid were still separated after processing. Now, I know. Thanks, Marketman!

By: Marketman

Marketman — Wed, 27 Sep 2006 04:42:08 +0000

trojan, READ the post, it HAS the ingredients and method used…

By: trojan

trojan — Wed, 27 Sep 2006 03:55:45 +0000

can i get a ingredients of atchar making

By: Manang

Manang — Mon, 28 Aug 2006 20:46:09 +0000

MM, yes, but you did post a suggestion about processing for about 15 minutes. Seeing the proportion of ingredients in your pickling solution, I think that processing in water bath canner will suffice or may not even be needed (like in my BBP) since the pure vinegar-sugar combi is inhibitory to growth of microbes, but to be on the safe side, I plan to process in water bath for 15 minutes below boiling point (like how I do with my dill pickles.

By: Marketman

Marketman — Wed, 23 Aug 2006 21:35:32 +0000

Manang, my recipe doesn’t go all the way as in real pickling and preserving in a pantry because I do not boil the bottles filled with acharra to kill bacteria as I find that overcooks the papaya. This version must be kept in the fridge but will keep a couple of weeks. It is crisp and very fresh tasting…You might want to try this with canned heart of palm if you want a taste of home but can’t find green papaya… If you or anyone else lives in a major Western city, a Thai food store should have green papaya on offer…

By: Manang

Manang — Wed, 23 Aug 2006 20:55:36 +0000

I sent nga pala this link to that person who asked for a recipe.

By: Manang

Manang — Wed, 23 Aug 2006 20:31:42 +0000

Inggit naman ako you have access to green papaya! The ingredients for the pickling juice are very much like those I use in my bread n butter pickles (using cucumbers), as I have guessed when I first tried making them (kaya naging pamalit ko sa atsara kasi ala naman akong makuhang really green papaya dito. The one time I bought a green papaya, I was dismayed to see it yellow and quite ripe inside, I could not even use it for tinola! Yet it was not ripe enough to be a pleasure to eat raw!
Anyway, a reader of my blog (who also cans jams, jellies, and pickles) was asking me about atsarang papaya or to lead me to some other foodbloggers(after she read that I am using BBP now as substitute), so I made my search and landed on yours (I think it has the ingredients and the procedure that come closest to PROPER PICKLING, you know, the type that does not end in the fridge or one served right away, but one that can actually be stored in the pantry, ready for serving anytime).
THANKS A BUNCH for this recipe. As soon as the nearest Pinoy food store here gets some green papaya, I will be sure to make this per your recipe, para ako naman ang me ma-share na pickle recipe sa byanan ko. I am sure they will love it, too.

By: alilay

alilay — Mon, 13 Feb 2006 06:22:39 +0000

Hello, i am an avid reader of your blog, i’ve been reading all your posts since last night,my baby is already sleeping so walng distraction sa pag-babasa. in our place in calaca, batangas, achara making is like a backyard industry, pag may handaan especially fiestapalaging may achara. i remember my lola she used to sell achara papaya and labong too when it is in season(tag-ulan) and we used to bring some squares of labong to a lady who made dibuho (design) on it and its placed in the jar together with the julienned labong. they don’t include carrots in their achara too and my aunt who makes them now has two kinds the dalaga or thw wide strips (they used a makewhift wooden mandolin for it) and the other is the thin strips – she uses the laspador or the one that is used for the melon when making juice – do i make sense at all. anyway thank you for this wonderful site at least feeling ko nakakauwi ako everytime i read your posts.

By: Apicio

Apicio — Tue, 11 Oct 2005 01:15:11 +0000

In addition to Karenâ€™s acharang kangkong, acharang dampalit is popular too in Malabon and environs. Dampalit is a succulent weed that grows on fishpond levÃ©es. Somebody I know who is particularly fond of this secures his supply with an annual home visit. Peopleâ€™s attachment to certain food is trully amazing, it is the most tenacious of all ethnic traits, I think.

In Bataan pigs have a predilection for salty dampalit. Pigs fed on it, darak and pulot they say provide the tastiest pork. Probably true. After all, mutton from sheep pastured on grass growing along the land-bridge to Mont Saint Michel at low tide is highly sought after too for its special flavour.