21 July 2011
Atcharang Sili (Pickled Pepper)
During the latter part of my high school years, a friend and I made atcharang sili (pickled pepper) in our home. We'd let it "cook" for less than a week, then we'd munch on the green pepper, whose spiciness has mellowed a bit, and with a good measure of sweet and sour mixed in. This recipe was lost in time, the one below is from my mother-in-law, which I'm sure is made differently from what we had many years ago, but this is just as good.
3 medium Carrots, sliced - score for presentation by creative slicing
2 cloves Garlic - peeled and sliced
2 medium Onions - baby onions preferred. Crying is optional.
a bunch of chives, chopped
1 liter cane sugar vinegar
roughly-ground black pepper to taste
2 cups brown sugar
1 cup white sugar
2 tablespoons salt
Put this mixture into glass jars. My in-law said it's ready to eat! I recommend leaving it refrigerated for a couple of days though for the flavours to blend thoroughly. Great with fried fish and meat!