This is the Philippine’s contribution to Asian pickles. Like pickles, it can be stored in airtight jars without refrigeration, once opened atsara must be refrigerated. Any vegetable may be used but usually its green papaya. Here we’ll use green papaya, carrots and red pepper.


  • 1/2 cup vinegar
  • 1/2 cup sugar
  • ¼ cup carrot, grated
  • 1/8 tablespoon black ground pepper
  • 1/2 tablespoon salt
  • 1 tablespoon finely chopped fresh ginger
  • 1/4 cup sweet red pepper, thinly sliced
  • 1 ½ cups raw papaya, grated (peel off skin and lengthwise into four pieces, discarding the seeds. Wash, dry and grate. We like to use a cheese grater.)

Cooking Directions

  1. In a deep glass bowl, combine the papaya, carrot and sweet red pepper. Mix and set aside.
  2. In a cooking pan or wok, boil the vinegar, sugar, ginger, salt and pepper uncovered for 2-4 minutes.
  3. Add the vegetables into wok, cover and cook for 5-8 minutes. Remove from pan and dump back into your glass bowl. Let cool, then refrigerate.
  4. Serve cold.

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