Pickles are a great way to add a burst of flavor to any dish, and Filipino pickled vegetables are an especially tangy way to do so!
Atcharang chayote is a pickled condiment from the Philippines. Chayote squash is the main ingredient, and it’s accompanied by vegetables such as carrots, onions, and bell peppers. The vegetables are fermented in a solution of vinegar, salt, and sugar. Serve this on the side with fried appetizers or barbeque meats.
Keep on reading to get your pickle on!
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Table of Contents
Atchara vs. Atcharang Chayote
To understand the difference between atchara and atcharang chayote, let us first explain the meaning of the word atchara (also spelled atsara). The word atchara refers to the Filipino pickling method, and it’s often followed by a second word to indicate the main ingredient.
Atcharang chayote means “pickled chayote squash.” Other examples are atcharang labong (pickled bamboo shoots) or atcharang ubod (pickled palm hearts.)
Here’s where it may get confusing: you may hear someone call the condiment atchara without following it up with the vegetable’s name. For example, a person would say “Do you want some atchara with your longanisa?” You may wonder, if this means “pickled”, what’s being pickled? The answer is that pickled green papaya is the most commonly referenced when someone calls it atchara.
TLDR;
atchara = the Filipino pickling method in general OR pickled green papaya (the most common pickled condiment)
atcharang chayote = pickled chayote squash
Variations of Atchara
As mentioned previously, there are many kinds of vegetables that could be in atchara. They’re mostly prepared the same way because you just replace the main ingredient with your vegetable of choice. Common versions are atcharang labong (bamboo shoot), atcharang ubod (palm heart), or atcharang ampalaya (bitter melon).
Also, some variations have only one vegetable in the pickling solution, while others contain a combination of vegetables. Atcharang chayote typically contains bell pepper and carrots alongside chayote.
Health Benefits of Atchara
Atchara’s pickling solution is similar to Sinamak and is prepared by combining vinegar, salt, and sugar. This causes acetic acid fermentation to take place when the vegetables are stored in the solution. This pickling method not only increases the shelf life of the vegetable but also provides added health benefits.
According to Livestrong, vegetables retain their vitamins and minerals when they’re pickled. On top of that, pickled vegetables provide a healthy source of probiotics, which are great for your digestive system. These probiotics also help your immune system and prevent inflammation.
Ingredients for this atchara recipe
Vegetables
- 1 shallot sliced
- 1 carrot julienned or grated
- 1 chayote squash julienned or grated
- 1 knob ginger julienned or grated
- 2 bell peppers red and green, julienned or grated
Pickling solution
- 4 cups white cane vinegar
- 2 cups sugar
- 4 tsp salt
The ingredients mentioned above are certainly not the only vegetables you can pickle with this recipe! Spice up your chayote pickle with ingredients such as:
- thai chili peppers
- pineapple
- bamboo shoots
- raisins
- palm hearts
- cucumber
- red onions
Instructions
Making pickled chayote is less complicated than you think! Once you have collected all of your ingredients, the usual procedure is to either grate or julienne your vegetables (take your pick!) then combine everything with a pickling solution. Next, store your concoction for a week and you’ve got yourself a side dish that’s well worth the wait!
- Combine vegetables in a large bowl. Then, add 2 tsp salt and let it sit for 30 min to remove excess water. Strain or use a cheesecloth.
- Heat a saucepan to medium heat. Next, combine white vinegar, sugar, and 2 tsp salt. Stir until dissolved.
- Fill mason jars with vegetables, then top off with the pickling solution.
- Close tightly and let them sit in the refrigerator for at least 1 week before serving.
What to Eat with Atcharang Chayote
These pickled vegetables go great with fried or flavorful foods. Our favorite meal to eat with atcharang chayote is hands down longsilog. The sweet pork sausage, garlic rice, and fried egg dish gets an instant boost and brightens up all the flavors.
We love how versatile this condiment is with other types of foods! Atcharang chayote is similar to American relish or Korean kimchi, so if you think of it that way you can serve it up with similar types of dishes. For example, you can add them on top of hot dogs, serve them beside Char Siu, or even with steamed pork belly (bossam). We once ate this with McNuggets, and it was surprisingly good!
How to Store
To store your pickled chayote, place everything in a sterile, airtight jar and store it in the refrigerator. It will be ready to serve after 1 week. If properly stored, the atchara can last up to 1 month. Consider labeling the jar with the expiration date, and using a clean spoon to scoop it out and serve in a small bowl instead of eating straight out of the jar so it lasts longer.
Final Thoughts
Sweet, pickled chayote squash is the Filipino condiment you need in your kitchen. Its tangy flavor will brighten up your fried or grilled dish. You’ll be tempted to eat the whole jar!
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Atcharang Chayote (Pickled Vegetables With Chayote)
Equipment
- sterile mason jars
Ingredients
Vegetables
- 1 shallot sliced
- 1 carrot julienned or grated
- 1 chayote squash julienned or grated
- 1 knob ginger julienned or grated
- 2 bell peppers red and green, julienned or grated
Pickling solution
- 4 cups white cane vinegar
- 2 cups sugar
- 4 tsp salt
Instructions
- Combine vegetables in a large bowl. Combine in a large bowl. Add 2 tsp salt and let it sit for 30 min to remove excess water. Strain or use a cheesecloth.
- Heat a saucepan to medium heat. Combine white vinegar, sugar, and 2 tsp salt. Stir until dissolved.
- Fill mason jars with vegetables, then top off with the pickling solution.
- Close tightly and let them sit in the refrigerator for at least 1 week before serving.
- Serve with your favorite meats, vegetables, or eggs!
Notes
- In the long term, it will last up to 1 month if properly stored.
- Consider labeling the jar with the expiration date, and using a clean spoon to scoop it out and serve in a small bowl instead of eating straight out the jar.
- Don’t be scared to try out your own combination! Use your favorite vegetables or ingredients such as: thai chili peppers, pineapple, bamboo shoots, raisins, palm hearts, cucumber, red onions
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
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References & Further Reading
https://en.wikipedia.org/wiki/Atchara
https://www.livestrong.com/article/536144-does-pickling-vegetables-take-away-the-nutrition/
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