How to cook atcharangkangkong

 Atcharang kangkung Atcharang Kangkong is a Filipino side dish made from pickled water spinach. Here's a simple recipe based on the search results : 

 

Ingredients:

 

- 2 lb cleaned water spinach (leaves and soft stems)

- 2 Japanese eggplants, cut into small pieces

- 2 cloves garlic, crushed

- 1 c brown sugar

- 2 c cider vinegar or plain sukang paombong

- 1 t red pepper flakes (optional)

- 1 t kosher salt

 

Instructions:

 

1. Blanch the kangkong: Boil water and blanch the kangkong leaves for about 4 minutes. Drain and squeeze out excess water .

2. Cook the eggplant: Cook the eggplants until tender .

3. Prepare the pickling solution: In another pot, mix vinegar, sugar, garlic, salt, and pepper. Boil until it reaches a rolling boil .

4. Combine: Add the cooled veggies to the hot pickling solution and transfer to a glass or plastic container. Let it cool before storing in the fridge .

5. Consume: It is best to consume within 2 months .

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