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Guest Post: Atchara Pickles with Heather Francis


  • ½ small green papaya
  • 1 medium carrot
  • 1 medium daikon radish
  • 1 inch chunk fresh ginger root
  • 1 inch chunk fresh turmeric root
  • 1 fresh chilies
  • 4-6 garlic cloves
  • 12 peppercorns
  • 2 cups cane vinegar
  • 2/3 cup raw cane sugar
  • 2 tablespoons sea salt


  • Cut papaya in half and scrape away the white seeds and membranes. Using a sharp vegetable peeler, remove the green skin. Peel the carrot and daikon. Finely julienne all three, cutting to lengths to fit into your jar.
  • Peel and finely chop ginger and garlic. Slice chili. Place half the ginger, garlic and chili in the bottom of each clean jar. Add 6 peppercorns.
  • Tightly pack equal amounts of the papaya, carrot and daikon batons in each jar. You can keep them separated or mix them up, depends on your mood.
  • Grate equal amounts turmeric on top of veggies in each jar.
  • In a non-reactive pan over high heat bring vinegar, sugar and salt to a gentle boil, stirring to dissolve.
  • Carefully pour half the brine into each jar, making sure the vegetables are covered.
  • Screw on lid and when cooled, completely refrigerate for 1 week before eating.


Most recipes for atchara call for almost a 1:1 ratio of vinegar to sugar, making for a sweet and slightly sour pickle. My preference for pickles leans to the other extreme, I like a sour and slightly sweet pickle, so I have reduced the sugar considerably.