Pickled Mango With Ginger
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 67
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 220
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.