Pickled Mango With Ginger

Name: Pickled Mango With Ginger
Ingredients: 1 cinnamon stick; 1 teaspoon cumin seed; 1/2 teaspoon whole black peppercorn; 3 cardamom pods, crushed; 3/4 cup distilled white vinegar; 3/4 cup water; 1/4 cup sugar; 2 tablespoons fresh lemon juice (1/2 a lemon); kosher salt; fresh gingerroot, peeled and sliced thin (6 slices); 2 dried arbol chiles; 2 mangoes, peeled and cut into 1/2-inch thick wedges

12 ingredients

4 steps

Ingredients

1 cinnamon stick
1 teaspoon cumin seed
1/2 teaspoon whole black peppercorn
3 cardamom pods, crushed
3/4 cup distilled white vinegar
3/4 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice (1/2 a lemon)
kosher salt
fresh gingerroot, peeled and sliced thin (6 slices)
2 dried arbol chiles
2 mangoes, peeled and cut into 1/2-inch thick wedges

Directions

1

In a skillet, heat cinnamon, cumin, peppercorns, and cardamom over medium low heat, until fragrant, about 4 minutes.
2

To make the brine: In a saucepan, combine vinegar, water, sugar, lemon juice, 1 tablespoon of salt, ginger, chiles, and the toasted spices; bring to a simmer and cook, stirring to dissolve the sugar, about 5 minutes.
3

Pack the mango into a quart jar, pour the brine over, and let cool.
4

Cover, refrigerate overnight or up to 1 week.