Pickled Mango With Ginger

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
1 quart
Level:
Easy

Ingredients
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 3 cardamom pods, crushed
  • 3/4 cup distilled white vinegar
  • 1/4 cup sugar
  • Juice of 1/2 lemon
  • Kosher salt
  • 6 thin slices peeled ginger
  • 2 dried chiles de arbol
  • 2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges
Directions

Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes.

Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes.

Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

Photograph by Charles Masters


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