3 cup dampalit leaves
4 pcs sibulas tagalog, native
onions, thinly sliced
3 cloves garlic, chopped
1 thumb-sized ginger thinly sliced
1 pc carrot, cut into flowerettes
1 pc red bell pepper sliced
1/2 cup sukang paombong
1/4 cup sugar
1/2 tsp. salt
How to make Atsarang Dampalit:
- Wash dampalit leaves very well. Mash leaves thoroughly and squeeze juice.
- Add onions, garlic, ginger, carrot and bell pepper. Mix very well.
- Boil together vinegar, sugar and salt without stirring. Cool. Pour over themixed vegetables.
- Store in clean bottles. Serve after three days to allow pickling solution to be absorbed by the vegetables.