Pickled Mango

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READY IN: 20mins
YIELD: 4 jars?
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups green mangoes, peeled, depitted, and cut into spears (note you'll want unripe ones, not immature ones, which will be too acidic)
  • 1
    pint vinegar (i use apple cider vinegar for something more piquant, rice wine vinegar when i want it mellow)
  • 1 - 1 12
    cup sugar (white or brown, your choice)
  • 14
    cup kosher salt (you can omit the salt if you want, and use less sugar)
  • optional spices to taste
  • fresh chili pepper (i use green arbol or serranos) (optional)
  • 1
    slice fresh ginger (optional)
  • whole star anise (optional)
  • fennel seed (optional)
  • cinnamon stick (optional)
  • cracked peppercorn (optional)
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DIRECTIONS

  • Pack mangoes into clean, widemouth jars.
  • Tuck a couple of chili peppers in with the mangoes.
  • Set aside.
  • Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
  • Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
  • Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
  • Fill the jars with enough water to just cover the mangoes.
  • Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
  • Three days seems to be fine, but can take up to a week.
  • Keeps for an indeterminate length of time.
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