Atcharang Ampalaya
Atcharang ampalaya or pickled bitter gourd is a refreshing side to compliment any fried dish. Made of julienned radish, carrots, bell pepper, and bitter gourd. A healthy side dish salad that is bursting with refreshing flavors.
Prep Time10 minutes mins
Cook Time3 minutes mins
Total Time13 minutes mins
Course: Side Dish
Cuisine: Filipino, International
Keyword: atchara recipe, atcharang ampalaya, pickled bitter gourd
Servings: 2 medium jars
Calories:
Author: Mia
Vegetable ingredients
- 1 large amplaya bitter gourd
- 1 small radish julienned
- 1 medium carrot julienned
- ½ slice of red bell pepper julienned
- ½ slice of green pepper julienned
- ½ cup juice of pineapple
- 1 cup pineapple bits
- 1 tbsp ground black pepper
For pickling solution
- 3 cups white vinegar
- 1 ¼ cup granulated sugar
- 2 tbsp kosher salt rock salt or iodized salt
- 4 cloves garlic slice into strips
- 1 knob ginger julienned
For soaking ampalaya/bitter gourd
Preparing the pickling solution
In a pot pour vinegar, sugar, salt, garlic, and ginger then cook in medium heat until the sugar and salt are dissolved then set aside.
Preparing vegetables
Prepare a large bowl with water and salt
Cut the bitter gourd into thin slices then soak it in water with salt. Let sit for a few minutes to release the bitter taste of the gourd.
Julienne radish, carrots, bell peppers, and slice pineapple bits to a smaller size.
Drain ampalaya/bitter gourd from the water and salt mixture and rinse in running water. Remove excess water and add the other vegetables.
Pour pineapple juice and the pickling solution and add the ground pepper. Gently mix to combine the vegetables and coated with pickling solution.
Transfer in clean, sterilized jars or containers with lids. Cover tightly and place in room temperature.
Let sit for at least 24 hours before consuming. Bon appetit!