Atsara Asparagus

Paraan; 

1:Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.

2:Sterilize two pint size wide mouth jars in simmering water for 5 minutes.

3:In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.

4:Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.

6:Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

30 asparagus spears

1/3 cup coarse salt

2 quarts cold water

1 2/3 cups distilled white vinegar

2/3 cup sugar

1 teaspoon coarse salt

1 teaspoon mustard seed

1 1/2 teaspoons dill seed

1 white onion, sliced into rings

1/2 teaspoon chili pepper flakes

2 sprigs fresh dill

Inihaw na Sibuyas Relish (pinaitimang sibuyas)

1. Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
2. Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
3. Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
4. Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
5. Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

• 1 red bell pepper, chopped

• 2 tablespoons chopped fresh flat-leaf parsley, or to taste

• salt and freshly ground black pepper to taste

• 1 pinch cayenne pepper, or more to taste

• 3 tablespoons sherry vinegar

• 3 tablespoons olive oil

  
  

Atsara Green Tomato

Directions

1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Original recipe makes 12 pints

• 24 large green tomatoes

• 3 red bell peppers, halved and seeded

• 3 green bell peppers, halved and seeded

• 12 large onions

• 3 tablespoons celery seed

• 3 tablespoons mustard seed

• 1 tablespoon salt

• 5 cups white sugar

• 2 cups cider vinegar

Papaya Atsara

Mga sangkap;

Papaya (big size)

2 cups of vinegar

2 cups of sugar

Red pepper 

Sweet chili pepper

Carrot 

Pipino

Pasas

Salt

Onion

Ginger

Garlic

Paraan ng pag gawa,

(Unahing pakuluan ang bote na pag lalagyan importante po ito at saka itaob hanggang sa matuyo ito)

Kadkarin ang papaya, lagyan ng salt at pigain ng mabuti saka ilipat sa tubig na maligamgam (banlawan mabuti) at saka pigain ulit hanggang sa maubos ang katas nito.

Hiwain ang mga nabanggit na mga sangkap

Kapag nagawa na ang mga bagay sa taas pwede nyo na itong isalin sa bote.

Pakuluan ang 2 cup na vinegar at 2 cup na sugar. Pitpitin ang bawang at luya, hiwain ang sibuyas at ihalo sa pakukuluang suka at asukal.

After pakuluan ilagay agad sa inihandang sangkap ng atsara sa bote ( mas mainam po kung ilalagay agad ang pinakuluang suka at asukal sa bote habang mainit pa ito) iwasan po na magka bobble, takpan at itaob ang bote ng 30 minutes. Mas masrap po sya kainin after 2 days.