Mango Vinegar With Optional Scotch Bonnet Pepper

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READY IN: 15mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chopped mangoes in a clean 2-quart glass canning jar. If you want heat, add the Scotch bonnet pepper (please wear gloves when handling!).
  • In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling.
  • Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar.
  • Set aside to cool. When it's cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend.
  • After 2 weeks, taste the vinegar. If the flavor has not developed enough, recover. It may take up to 4 weeks to develop full flavor.
  • Once it has developed the flavor you desire, strain the vinegar through 3 layers of clean cheesecloth.
  • Then strain through a coffee filter.
  • Let the vinegar sit over night covered and allow any sediment to settle.
  • Strain the vinegar again through 2 layers of coffee filters.
  • Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about 1/2 inch head space. Seal each bottle with a new cork or screw cap.
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