Atsarang Papaya

Atsarang Papaya or Papaya Pickles are normally serves in small servings after a meal. This helps to get rid of the aftertaste of meat and fish dishes.

1 kilo shredded papaya, fresh

½ kilo dried raisins

2 large carrots, sliced in flower shape or whatever you desire

2 large bell peppers chopped into thin strips

1 large ginger chopped into thin strips

1 garlic, skinned and chopped into thin strips

1 liter red cane vinegar

1 cup brown sugar

Instructions:

Combine the red cane vinegar and brown sugar in a large mixing bowl then cook in a medium heat. Continue mixing until sugar has melted. When this starts to simmer, remove from heat and set aside to cool down.

Squash out as many liquid as you can from the papaya then mix the papaya with garlic strips. Extract the juice once again from this mixture. Add some raisins, carrots, and garlic then blend to distribute the ingredients well.

Add the vinegar and the brown sugar concoction. Set aside for overnight. The shredded papaya will naturally be pickled and will be rehydrated with the mixture.

Keep in bottle the next day including the vinegar mixture and serve according to your preference.