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Acharang kabute (picked mushrooms)
The 1:1 ratio between sugar and vinegar is not set in stone. Some people like their
achara
more sour than sweet while others prefer the opposite. Feel free to use more or less sugar or vinegar.
Course
Side Dish
Cuisine
Filipino
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Steeping time
2
days
days
Total Time
2
days
days
15
minutes
minutes
Servings
6
servings
Author
Connie Veneracion
Ingredients
400
grams
oyster mushrooms
½
cup
cane vinegar
½
cup
white sugar
1
teaspoon
salt
1
tablespoon
peppercorns
6
slices
ginger
3 to 4
cloves
garlic
peeled and pounded
½
cup
julienned carrot
½
cup
julienned bell pepper
½
cup
thinly sliced onion
Instructions
Cut off the root ends of the mushrooms and separate the mushrooms into individual pieces.
In a sauce pan, boil the vinegar, sugar and salt with half a cup of water until the solids are fully dissolved to make the pickling solution.
Off the heat but while the pickling solution is still hot, drop in the ginger, garlic, carrot, bell pepper and onion.
Stir in the mushrooms.
Cool the mushrooms
achara
to room temperature.
Transfer to a jar and keep in the fridge for two days to allow flavors to develop fully.