The king of fruits –mangoes are in season again. The mango period lasts from mid march to may end.
While making any sweet
based dish or a beverage with mango, use mangoes which are not fibrous and are
sweet. avoid making drinks, desserts or sweets with half-ripe mangoes or even
slightly sweet mangoes as these can cause stomach upsets.
·
INGREDIENTS To need while make mango pickle
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
·
Simple Mango Pickle Recipe
How to Make Mango Pickle Instruction :
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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