I am confused here. I am not sure how should I spell it. Atsara, achara or atchara. The English term is papaya pickle. However, I still have doubt.
The recipe … is only a guide to get you started with. Try it and do adjustments. Then scale up using weight ratios, not cups, teaspoons and pieces.
Opt for commercially available branded vinegar. They have more or less consistent quality and won’t screw you down.
There are several aspects you need to pay attention here. Maturity and papaya variety, weight ratios of each ingredients, sugar in Brix, salt in salinity and acidity in pH.
4 cups grated green papaya
1/2 cup sea salt
1 cup vinegar
2 carrots, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 small ginger, cut to strips
5 cloves garlic, thinly sliced
1/4 onion, thinly sliced
1 cup vinegar
3/4 cup sugar
1 tsp. salt
1. Boil pickling mixture, stirring constantly until sugar is dissolved. Set aside and let cool.
2. Combine grated papaya and salt. Knead together for few minutes.
3. Wrap one cup at a time with a piece of cloth and squeeze out moisture. Soak grated papaya in vinegar overnight. Then squeeze out as much vinegar.
Wrapping grated papaya in cheesecloth and spinning inside cloth dryer is an efficient method. It need to be done twice after kneed with salt and after soaking in vinegar. It is useful for scaling up production capacity. Four cups grated papaya should be squeezed manually.
4. Combine with the other ingredients. Pack in sterilized jars and pour hot pickling mixture over the vegetables. Cover immediately and cool in running water bath.
Hot temperature followed by quick cooling has additional shock to microorganisms, thus, more effective preservation method.
Store the jars up side down for about three days to a week. This helps detect leakage before handing your product out.
If available, heat set PET is good packaging alternative. It could be cheaper and resistant to drop. Doy pouches are much affordable and I have been seeing some startup using such. However, it cannot protect the content against pressure.