This Ampalaya Atchara has no sugar so it is more on the puckery vinegar side with a little hint of bitterness. Perfect to go with grilled pork or fish dishes.
Ah Ampalaya, the most hated vegetable by Filipino kids. I myself did not have a taste for it but my Nanay (that is what we called our grandma, not Lola) always made it.
I still don't have a taste for it, but I'm slowly making my way to tolerate this supper bitter vegetable.
This Ampalaya Atchara hides the bitterness with lots of sour. I mean lots. This atchara does not have any sugar in it, just vinegar and some water if you want to tone it down a notch.
Ingredients
Ampalaya - You will just need one.
Salt - We are going to use the salt to initially take out the bitterness and then as a seasoning when it's time to pickle.
Garlic - Just one clove is fine. All you need to do is peel and smash it.
Ginger - The same size as the garlic is good. You will just need to slice it.
Peppercorn - You will need about 6.
Vinegar - I like my pickles super sour so the vinegar ratio is high.
Water - Used to water down the vinegar.
Salt Out The Bitterness
The first thing you are going to do is try to get as much bitterness out of the ampalaya.
Cut the ampalaya in half and again down the middle lengthwise. Use a spoon to scoop out the white flesh and seeds.
Slice into thin crescents.
Place the sliced ampalaya in a bowl and add one tablespoon of salt. Use clean hands to rub mash in the salt.
Leave to marinate for 10 minutes so that the salt extracts the bitter juices from the ampalaya.
Rinse out the salt out of the ampalaya and then place it in a tea towel and squeeze out the excess water.
How To Make Ampalaya Atchara
Now we are at the pickling stage, which is quite easy. Add the garlic, ginger, peppercorns and salt into the bottom of a clean glass. Add ¼ cup of water and mix well.
Add in the prepared ampalaya into the jar. And pour in about ½ cup of vinegar. If you don't want it so so sour, you can do half water half vinegar.
Close with the lid and leave to pickle overnight on the counter top.
What to Serve with Ampalaya Atchara
It would be great with Filipino BBQ or crispy lechon. The Ampalaya Atchara would also go well with fried fish or other seafood.
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Equipment
- 16oz Jar
Ingredients
- 1 Ampalaya
- 1 Tablespoon Salt (for prep)
- 1 Clove Garlic, peeled and smashed
- 1 Half Inch Ginger, peeled and sliced
- 6 Peppercorns
- ½ Teaspoon Salt for (brine)
- ½ Cup Vinegar
- ¼ Cup Water
Instructions
Prep the Ampalaya
- Cut the ampalaya in half and again down the middle lengthwise. Use a spoon to scoop out the white flesh and seeds.
- Slice into thin crescents.
Salt and Wash Ampalaya
- Place the sliced ampalaya in a bowl and add one tablespoon of salt. Use clean hands to rub mash in the salt.
- Leave to marinate for 10 minutes so that the salt extracts the bitter juices from the ampalaya.
- Rinse out the salt out of the ampalaya and then place it in a tea towel and squeeze out the excess water.
Make the Ampalaya Atchara
- Add the garlic, ginger, peppercorns and salt into the bottom of a clean glass. Add ¼ cup of water and mix well.
- Add in the prepared ampalaya into the jar. And pour in about ½ cup of vinegar. If you don't want it so so sour, you can do half water half vinegar instead.
- Close with the lid and leave to pickle overnight on the counter top.
Storage
- You can place the jar in your refrigerator for up to 2 months.
Isabel says
So simple and delicious!