- 1 medium green papaya, about 3 pounds, peeled, seeds removed, and julienned, sliced, or shredded into thin long strands
- 1 1/2 cup apple cider vinegar
- 1/2 cup sugar, or more (up to 1/4 cup more) to taste if you want a sweeter achara
- 2 heaping tablespoons kosher salt
- 1/2 cup pineapple juice
- 1 medium carrot, peeled and julienned, sliced, or shredded into thin long strands
- 1/2 small red bell pepper, julienned
- 1/4 cup pineapple chunks, halved
- 1 piece ginger, about 1/2″ long, julienned (optional)
- 1 to 2 cloves garlic, sliced thinly (optional)
- 1 tablespoon raisins (optional)
- Put the green papaya in a colander and squeeze until the papaya releases its juices. Spread the papaya on a baking sheet and let dry in the sun, about 1 hour.
- Meanwhile, combine vinegar, sugar, and salt in a small sauce pan and simmer until sugar is completely dissolved. Add pineapple juice and mix.
- In a large bowl, combine dry papaya shreds, vinegar mixture, and the remaining ingredients. Mix well. Transfer to clean jars and store in the refrigerator. Let sit at least one day before using.
Source: The Ivory Hut
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