Cucumber achara (Filipino pickles)

Name: Cucumber achara (Filipino pickles)
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 continental cucumbers, peeled, deseeded and julienned; 1 small carrot, peeled and julienned; 1 small red capsicum, peeled and julienned; 2 tbsp salt; 4cm ginger, peeled and julienned; 2 eschallots, finely sliced; 1 cup white vinegar; 80g sugar

Adam Liaw

April 19, 2021

easyTime:< 30 minsServes:4

These simple and fresh pickled vegetables are usually made with green papaya in the Philippines, but cucumber is a great substitute. Start the recipe the night before you plan to eat it.

Ingredients

2 continental cucumbers, peeled, deseeded and julienned
1 small carrot, peeled and julienned
1 small red capsicum, peeled and julienned
2 tbsp salt
4cm ginger, peeled and julienned
2 eschallots, finely sliced
1 cup white vinegar
80g sugar

Method

Step 1
Toss the cucumber, carrot and capsicum with the salt and place in a sieve. Allow to drain for 15 minutes. Rinse well under running water and drain again.
Step 2
Toss with the ginger and eschallots and place in a plastic container.
Step 3
In a small non-reactive saucepan, bring the vinegar, sugar and 1 cup of water to a simmer, then pour over the vegetable mixture. Allow to cool to room temperature and then refrigerate overnight before serving with my Bicol Express (spicy pork belly stew).

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