- 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
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