Atchara is a Filipino side dish of pickled green papaya. The crunchy acidity of atchara makes it a great accompaniment to cut through the grease of fried or grilled meats. I remember going camping with one of my best childhood friends, and happily sitting by the fire eating a big bowl of rice, meat, and atchara. I loved camping with her big Filipino family, because her uncle would drive a separate car to bring all the food supplies for the trip, and they would cook from the moment we arrived to the moment we were breaking camp to go home.

Guessipe

• 3 lbs green papaya, julienned
• 1/4 cup salt
• 2 carrots, julienned
• 1 red onion, thinly sliced
• 10 cloves garlic, minced
• 1 knob ginger, cut into thin matchsticks
• 2 TBSP whole peppercorns

Marinade

• 2 cups white vinegar
• 1 1/2 cups sugar
• 2 tsp salt

Mix the salt into the papaya and refrigerate overnight.

Squeeze as much liquid as possible from the papaya.

Bring the Marinade ingredients to a boil. Let cool to room temperature, then add the peppercorns.

Combine papaya, carrot, onion, garlic, and ginger into jars. Pour the marinade over the veggies. Close the jars and refrigerate for a week.