Ampalaya Atchara
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.
Servings: 10 Servings
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.