ACHARA (Pickled Vegetables)

ACHARA (Pickled Vegetables) To grate raw papaya, cut it lengthwise into 4 pieces. Discard seeds and peel off skin. Wash papaya pieces, paf dry and graEe in a regular cheese grater. You may substitute sauerkraut in place of the raw papaya. Rinse sauerkraut in water, drain and thoroughly squeeze water and flavor out. Repeat this process four times.

Serves 4-6

ACHARA (Pickled Vegetables)
ACHARA (Pickled Vegetables)
1-1/2 cups grated raw papaya
1/4 cup grated carrot
1/4 cup sweet red pepper, thinly sliced, 1-inch length
2 tablespoons raisins
1 teaspoon finely chopped fresh ginger
1/2 cup vinegar
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon black ground pepper

Mix grated papaya, carrot, sweet red pepper and raisins in a microwaveable deep glass bowl. Set aside. Boil the vinegar, sugar, ginger, salt and pepper uncovered in
a glass cooking pan for 3-4 minutes.

Immediately pour boiling mixture into the vegetables, making sure everything is covered by the liquid. Microwave mixture in high heat for 1 minute. Remove from microwave and cover bowl with a saucer that seals all openings. Open bowl after 5-10 minutes.

Let cool. Put lid back when totally cooled and refrigerate for 3 days or more before serving. Flavor improves considerably the longer the pickled vegetables stay
in the refrigerator. Serve as a side dish for barbecued meats and seafood.

Notes and Tips:
The microwave cooking procedure may be omitted if you do not have a microwave oven.
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