2 cups of Green Papaya- julienned or Jicama
1 Fennel bulb, cut across the bulb in thin strips
1/2 cup of Cauliflower florets
2 bell peppers (a yellow and a red) or mini sweet peppers ( 2 of each color), julienned or across
1 inch length of ginger knob, cut across into round discs
- Prepare the ingredients according to their recommended cuts. Use a mandoline if available.
- In a medium-size pot, boil 2 cups of water, 1/2 cup of brown sugar, 1/2 cup of rice vinegar or coconut vinegar with ginger. Let it simmer for 2 minutes under low heat, then remove from the burner. If using papaya, add it to the simmering mixture and let it simmer for another 2 minutes before removing.
- Once the pot is removed from the heat, add the jicama, pepper, cauliflower florets, and fennel. Let it soak in the hot mixture for about 5 minutes before spooning into pickling jars.
- Fill pickling jars with the jicama atchara and add the pickling juice in each jar until full. Let it cool in the jar before covering with airtight seal cover.
- Refrigerate and serve when cool as a garnish or in a salad.
I like to add atchara and its pickling juice to cut up cucumbers with thinly sliced cabbage and serve as a slaw. Atchara is also great as a condiment with grilled meats in sandwiches like Bahn Mi’s or burgers.