Tag Archives: ampalaya

My pickled vegetables recipe

This is just a follow-up on an article about pickling fruits that I did a few weeks ago. You could consider it a series, but honestly, this is the only “pickled recipe” I have that I’m proud of. As mentioned in my first article, I’m really not fond of pickling, but this one is an exception. Aside from the hassle of prepping, I find this recipe easy to make… and it works all the time!


1. Equal parts of water and vinegar (I usually do 1 ½ C but it really depends on how much vegetables you’re pickling)
2. Sugar (for this recipe, I used 8 tbsp.)
3. Ginger, onions ( julienne or shredding will do)
4. Siling haba, or siling labuyo (no need to cut them, unless you want it to be spicy)
5. Your vegetables (I often use a combination of bittermelon and eggplant)

Ingredients for pickled vegetables
Ingredients for pickled vegetables

You could add a little bit of salt, pepper and garlic on this recipe. Also, if you want it to be fancier, add carrots, raisins and red or green bell peppers. It will look more festive that way.

First, you simmer the water and vinegar. You can add in the sugar but avoid stirring it. Let it simmer for a few minutes or until the acidity of the vinegar evaporates. I hate the raw taste of vinegar in my pickled vegetables.

All vegetables should be blanched. They don’t need to be tender, but make sure that they’re not raw anymore. Put them aside. When everything’s cooled off, combine all the dry ingredients in a mixing bowl then pour the pickling liquid slowly. Make sure that all the ingredients are submerged in liquid. Then transfer it to a clean, air-tight sealed container.

This type of pickled vegetable is good for fried fish and chicharon. And what’s good about this is that it’s not as sensitive as other pickled recipes, where they should be kept in a certain temperature, or else molds and or bacteria will start growing in it. But this recipe needs to be kept in the fridge to keep its freshness and to help it last longer.

This post was written by Rita Salonga.

A simple recipe for Ginisang Ampalaya (Bittermelon)

My family loves Ampalaya. It’s one of the few vegetables that my sister actually eats. Since she’s a very picky eater, we usually plan our meals around her favorite dishes. Here’s a simple recipe of Ginisang Ampalaya, especially useful now that it’s the Lenten season and some people would prefer eating non-meat dishes.


Ingredients for Ginisang Ampalaya2 small size Ampalaya
5 medium size ripe tomatoes
Garlic and onion
Some fresh shrimps (depends on the size that are available in the market)
Salt, pepper and vinegar to taste


I boil my Ampalaya for a few minutes just to lessen the taste of bitterness in them. I don’t overdo it because I still want the crispness of vegetable. I then sauté the onions, garlic and tomatoes. I wait till the onions turn translucent before adding in the shrimps. I have pre-cooked shrimps already, but fresh shrimps are always better. Then, add in the Ampalaya, and season it with salt and pepper. You may add water if the tomatoes are not juicy enough. Then before simmering it for a few minutes, I like to add a touch of vinegar in it. Not too much, just a tablespoon or so, to enhance the acidity of the tomatoes. Don’t mix it yet, cover it for a few minutes then it’s done.

This post was written by Rita Salonga.