Ubod Atchara
Ubod Atchara
Get this quick and easy pickled palm heart recipe by Bruce Lim from Tablescapes.
  • Technique Chilling
  • Preparation Time 2 days 15 minutes
  • Yield 6 servings
  • 1 kilogram Ubod (Heart of coconut palm)
  • 1 cup Cane Vinegar
  • 1 cup White sugar
  • 3 teaspoons Salt
  • 4 Garlic
  • ½ cup Ginger extract
  • ½ cup Red bell pepper
  • ½ cup Green bell pepper
  • ½ cup Raisins
  1. In a large salad bowl, put ubod then add vinegar and sugar then mix it until the sugar dissolves then add salt, garlic and ginger extract and mix it well
  2. For the coloring and flavor you can also add raisins and green or red bell pepper
  3. For best results let sit for 2 days before serving Be sure to store in the chiller

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