How to Make Ubod Atchara or Pickle Coconut pith

Ubod Atchara, or pickled coconut pith, is a unique and refreshing Filipino side dish often served with grilled or fried meats. Made from the tender inner core of the coconut tree, this delicacy is crisp, mildly sweet, and tangy. It's pickled in a vinegar-based solution with carrots, bell peppers, garlic, and ginger, creating a delightful balance of flavors.

This tropical twist on traditional atchara (pickled papaya) offers a crunchy texture and vibrant taste that cuts through rich, savory dishes. Ubod Atchara not only adds color to your plate but also enhances meals with its zesty, appetizing flavor.

Ubod Atchara or Pickle Coconut pith
Recipe by Kulinarya
Ingredients: Serve
4 cups water
750g coconut pith(ubod)
½ carrots
5 shollots(sibuyas tagalog)
½ red bell pepper
½ green bell pepper
½ bitter gourd (ampalaya)
2 cups sugarcane vinegar
½ cup sugar
1 cups water
1 tsp salt
½ tsp black peppercorns

Preparation:

• Place the water in a bowl.
• Cut coconut pith into julienne strips. Place the strips in the bowl of water to prevent discoloration.
• Peel the carrot and cut into julienne strips. Set aside.
• Slice the red and green bell peppers in haldf. Seed and cut into julienne strips.
• Scoop out the seeds from the core of the bitter gourd and discard. Slice bitter gourd crosswise into ½ cm in pieces.

Cooking:

• Boil vinegar and white sugar in a heavy saucepan until sugar dissolves. Set aside this pickling solution and let cool.
• In a pot, boil the water with the salt. Blanch coconut pith, bitter gourd, red and green bell peppers, and carrots. Strain.
• Pour pickling solution into a clean and sterilized jar. Arrange vegetables.
• Add the black peppercorns. Seal and store in a cool dry place.
• Cure for 5-7 days before using. End.