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Atcharang Ampalaya

A tangy and sweet pickled bitter gourd that transforms the distinctive bitterness of ampalaya into a crunchy and craveable condiment.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Condiment, Side Dish
Cuisine: Filipino
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium ampalaya (bitter gourd), about 500g total Choose firm and unblemished ones for the best crunch.
  • 1 tablespoon rock salt or coarse salt Used for the initial salting process.
  • 1 medium carrot, cut into thin matchsticks (about 1/2 cup)
  • 1 small red bell pepper, thinly sliced (about 1/2 cup)
  • 4-5 cloves garlic, thinly sliced
  • 1 small white onion, thinly sliced into rings
  • 1 thumb-sized piece ginger, cut into fine matchsticks
For the Pickling Brine
  • 1 cup white cane vinegar or coconut vinegar White cane vinegar is traditional.
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon whole black peppercorns
  • 1-2 red chili peppers, sliced (optional, for heat)
  • 1/4 cup water

Method
 

Preparing the Ampalaya
  1. Wash the ampalaya thoroughly under cold running water and dry them with a clean towel.
  2. Slice each ampalaya in half lengthwise and carefully scrape out all the seeds and white pith.
  3. Slice the cleaned halves into thin half-moon pieces about 3–4mm thick.
  4. Transfer the sliced ampalaya to a large bowl and sprinkle the rock salt evenly over the top. Toss everything well.
  5. Let the salted ampalaya rest at room temperature for at least 30 minutes.
  6. Rinse the ampalaya slices under cold water and pat them dry with paper towels.
Preparing the Vegetables
  1. Peel and cut the carrot into thin matchsticks about 4-5cm long.
  2. Slice the red bell pepper and onion into thin slices. Prepare the garlic and ginger as well.
  3. Combine all prepared vegetables with the ampalaya in a large bowl.
Making the Pickling Brine
  1. Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat.
  2. Stir until the sugar dissolves completely to make the brine.
  3. Add whole black peppercorns and sliced chili peppers, then let it cool slightly.
  4. Taste the brine and adjust sweetness or tartness as needed before pouring over the vegetables.
Combining and Pickling
  1. Pour the warm brine over the mixed vegetables, stirring gently to combine.
  2. Let the mixture cool to room temperature uncovered.
  3. Transfer everything to a sterilized glass jar and seal.
  4. Refrigerate and let it sit for at least 2 hours before serving, preferably overnight.

Notes

Store in a sealed glass jar in the refrigerator for up to 2 weeks. Use a clean spoon when serving to maintain freshness.