Five-spice Pickled Vegetable Achara is a traditional Filipino recipe for a classic quick pickle of julienned mixed vegetables in spiced vinegar. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Five-spice Pickled Vegetable Achara.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This classic pickled vegetable dish from the Phillipines requires julienned (thin matchstick) vegetables. This is most easily done with a mandoline. Jicama, also known as the yam bean is a Mexican bean, Pachyrhizus erosus, that grows as a vine. It produces both edible beans and a tuberous root. It has made its way to Africa and the Philippines. In most countries, it's grown for the tuberous root, also known as jicama, rather than the beans. Jicama can also refer to the tubers of a related plant, Pachyrhizus tuberosus, the Amazonian yam bean. Jicama tubers become fibrous with age. Make certain that you chose tubers with thin, smooth, unblemished, skin. Jicama also makes a cheap substitute for water chestnuts in Asian-style stir-fries.
Ingredients:
For the Spiced Vinegar:
500ml (2 cups) coconut or palm vinegar
2 star anise
1 bay leaf
1 cinnamon stick
1 tsp whole black peppercorns
1 tsp fennel seeds
5 whole cloves
For the Pickling Vinegar:
125ml (½ cup) five-spice vinegar
250ml (1 cup) water
4 tbsp sugar
½ tsp ginger, minced
1 tsp sea salt
juice of 1 lime
generous pinch of hot chilli flakes
For the Vegetables:
1 small carrot, peeled and julienned
4 small radishes, julienned
125g (¼ lb) green papaya, peeled, de-seeded and julienned
125g (¼ lb) jicama, peeled and julienned
1 small red onion, sliced thinly
Method:
For the Spiced vinegar, combine all the ingredients in a glass jar and allow the spices to infuse into the liquid for at least 24 hours. This can be stored in a cool, dry, cupboard for up to six months.
Combine the julienned vegetables in a large bowl and toss to combine.
For the pickling vinegar, combine the ingredients in a small pan over medium heat. Bring to a simmer and cook for 5 minutes then pour over the prepared vegetables. Press down on the vegetables to ensure that they are submerged in the liquid. Set aside to cool to room temperature before serving.
These can be packed into a jar and stored in the refrigerator for up to 3 weeks.
Click on the image, above to submit to Pinterest.