Atchara: A Pickle from My People…and My Grandmother

Welcome to the first Alphabet Challenge post for 2026. We have had so much fun over the past two years, we decided to do it again.

A is for...

• Ají de Cerdo - Peruvian Pork Stew by Food Lust People Love

• Aloo Bhaji & Poori by Mayuri’s Jikoni

• Amygdalopita by A Messy Kitchen

• Anday Aur Subzi Pulao by Sneha’s Recipe

• Apple Crumb Pie by A Day in the Life on the Farm

• Apple Pork Chops by Blogghetti

• Arancini by Jolene’s Recipe Journal

• Argentine-Style Burgers with Chimichurri Sauce by Karen’s Kitchen Stories

• Artichoke Spinach Rolls by Magical Ingredients

• Atchara: A Pickle from My People…and My Grandmother by Culinary Cam (you're here)

• Homemade Apple & Whiskey Barbecue Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Magic Pan Orange and Almond Salad by Palatable Pastime

A Pickle from My People

I never realized how regionalized the cuisine was in the Philippines. I was hosting a Filipino luncheon for a friend who is actually from the Philippines and joking refers to our shared heritage as 'the Old Country.' I made Atchara because it was one of my favorites that my Grandma Sabado used to make. That's her in the couple on the left; the other couple are my grandparents Moises. I don't have any digital photos of her since she died when I was a teenager. But I spent many, many hours in the kitchen with her and recently was given her book of recipes. I have previously shared her Cassava Bibingka; I make her Arroz Caldo every New Year; and she and I would roll hundreds of Lumpia every week for the Filipino-American club to sell at their weekly Bingo nights.

And this was one of the recipes that my Filipina friend said that she had never had! My grandmother also used to make a bamboo shoots atchara that I adored. That will be on the table soon.

Ingredients

• 1 green papaya, approximately 2 to 3 pounds, deseeded and shredded

• 1 carrot thinly sliced

• 1/2 red onion, thinly sliced

• 3/4 cups raisins (I used dried cranberries because that's what I had)

• 8 to 10 cloves garlic peeled and pressed

• 4 thumbs ginger julienne

• 2 cups vinegar (I used a coconut vinegar from the Philippines)

• 3/4 cup organic granulated sugar

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

Soaking

• 5 cups water

• 4 Tablespoons salt

Procedure

Combine water and 4 Tablespoons salt in a mixing bowl. Stir to dissolve salt. Stir in the shredded papaya. Cover and let soak for at least 2 hours, but overnight is fine.

Squeeze as much of the liquid out of the papaya as possible after soaking. Place in a large mixing bowl. Add in the other ingredients. Toss to mix and set aside. Pack the veggies into mason jars, leaving a little space at the top.

Make the syrup by heating the vinegar in a saucepan. Stir in the sugar and salt. Let simmer for 3 to 4 minutes. Pour the hot syrup in each jar, then close the lid. This will soften the papaya and veggies. Let it cool and then refrigerate. Eat within a month.

The Previous Years' Offerings

My posts link to everyone else's

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding (2024), The Polarizing Anchovy + Egg Salad Niçoise (2025)

That's a wrap for my 2026 kick-off for the Alphabet Challenge. Stay tuned for the letter 'b' in two weeks!