Atchara

Ingredients:
1 can (439 g) fresh cut crushed pineapple, well drained
1 cup vinegar
1 cup white sugar
1 tsp iodized salt (or 1 tbsp rock salt)
1 medium (1/4 k) turnip
2 medium (1/2 k) sayote
1 medium (200 g) carrot
10 pcs (50 g) sibuyas tagalog (red onion)
1 each medium red and green bell peppers
1 small (50 g) ginger


Directions:
1. Wash, peel and cut all vegetables (except bell peppers) into strips. Add 1/3 tsp iodized salt (or 1 tsp rock salt) to sayote. Let stand for 3 minutes. Squeeze, rinse and drain. Mix with the remaining vegetables. Pack in clean, dry glass containers leaving about 1/2" head space. Set aside.

2. Mix first 4 ingredients in a saucepan and boil for 5 minutes. While hot, pour over vegetables to cover them entirely. Then, seal tightly.

Makes 13 servings.


Tips:
1. For a more festive look, cut your vegetables into fancy shapes, like stars or flowers.
2. Store your cooked atchara in an empty jam or mayonnaise bottles. Wash the bottles thoroughly and sterilize them before putting in the atchara.
3. Use red or green japanese paper, cellophane, or even native "sinamay" to wrap your bottles. Then, use gift ribbons to tie it all up.
4. Instead of a card, attach a copy of the recipe onto the ribbon and write your greeting at the back.


*Source: #358, Del Monte Kitchenomics