Ingredients
▢ 2 pounds green papaya julienned
▢ 6 cloves garlic thinly sliced
▢ ½ cup raisins optional
▢ 1 teaspoon grated ginger
▢ ½ teaspoon white pepper
▢ ½ teaspoon crushed red pepper flakes
▢ 1 ⅔ cups white vinegar
▢ ⅓ cup water
▢ ⅓ cup sugar
▢ 1 teaspoon salt
▢ ¼ cup salt
▢ 6 cups water
▢ 1 carrot julienne cut or shredded
▢ 1 small red bell pepper thinly sliced
▢ 1 small shallot thinly sliced
Whisk together the 6 cups of water and ¼ cup of salt and submerge the green papaya in it for 30 minutes.
Rinse thoroughly under cold running water until no longer salty.
Place the rinsed brined papaya in a large bowl along with the julienned carrot, thinly sliced red bell pepper, shallot, sliced garlic, and optional raisins. Toss the vegetables together.
In a saucepan, combine grated ginger, white pepper, crushed red pepper flakes, vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt completely dissolve.
Pour the hot pickling liquid over the vegetable mix, ensuring all vegetables are submerged.
Allow the achara to cool to room temperature. Once cooled, cover and refrigerate for at least a few hours or, ideally, overnight.
Serve as a side dish or condiment.