Pickled Mango

Name: Pickled Mango
Ingredients: 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 1/2 cup sugar (white or brown, your choice); 1/4 cup kosher salt (you can omit the salt if you want, and use less sugar); water; 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)

12 ingredients

10 steps

Ingredients

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 1/2 cup sugar (white or brown, your choice)
1/4 cup kosher salt (you can omit the salt if you want, and use less sugar)
water
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)

Directions

1

Pack mangoes into clean, widemouth jars.
2

Tuck a couple of chili peppers in with the mangoes.
3

Set aside.
4

Mix vinegar, sugar, salt and any spices you'd like to use in a saucepan; bring to a boil.
5

Stir constantly, until all the sugar and salt has dissolved, and the mixture becomes a bit syrupy.
6

Pour evenly over mangoes (if they are divided between jars, put equal amounts of syrup in each jar).
7

Fill the jars with enough water to just cover the mangoes.
8

Seal tightly, shake to mix, then refrigerate for several days, turning bottles intermittently.
9

Three days seems to be fine, but can take up to a week.
10

Keeps for an indeterminate length of time.