Quick Mango Pickles
Add this tangy and sweet condiment to salads.
Yield
4 servingsPrep
30 minCook
15 minReady
1 daysIngredients
2 large ripe mangoes
1 teaspoon cinnamon
1/2 teaspoon black peppercorns
3 crushed cardamom pods
3/4 cup white vinegar
1/4 cup sugar
juice of 1 lemon
1 tablespoon kosher salt
4 thin slices peeled ginger
1/2 teaspoon red pepper flakes
Ingredients
2 large ripe mangoes
1 teaspoon cinnamon
1/2 teaspoon black peppercorns
3 crushed cardamom pods
3/4 cup white vinegar
1/4 cup sugar
juice of 1 lemon
1 tablespoon kosher salt
4 thin slices peeled ginger
1/2 teaspoon red pepper flakes
Directions
- Using a knife, carefully peel mangoes and remove the seed. Cut into ½-inch thick wedges or chunks.
- Pack mango wedges or chunks into 2 one-pint jars.
- Toast cinnamon, cumin, peppercorns, and cardamom in a skillet over medium heat for about 3 minutes. Stir spices as they toast and be careful not to burn them.
- Bring vinegar, 1 cup water, sugar, lemon juice, salt, ginger, red pepper flakes, and toasted spices to a boil over medium heat. Cook until sugar and salt dissolve, about 5 minutes.
- Using a ladle and funnel, carefully pour hot brine into the jars over the mangoes. Place lids on jars.
- Cool to room temperature and refrigerate. The pickles will be ready to eat the next day and will only last for one week in the refrigerator.
