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+ servings

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 mins
Cook Time3 mins
Total Time13 mins
Course: Side Dish
Cuisine: Filipino, International
Keyword: atchara recipe, atcharang ampalaya, pickled bitter gourd
Servings: 2 medium jars
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

  • 500 ml water
  • 2 tbsp salt


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!