Pickled Mango With Ginger Food

PICKLED MANGOES (BURONG MANGGA)

Steps:

• Wash jar and lids with warm soapy water and rinse well. In a deep pot, place jars and hot water to cover. Boil for 10 minutes. Remove from pot and drain.
• Peel mangoes and cut on both sides to separate checks. Slice each check into about 1/2-inch thick slivers.
• Arrange sliced mangoes into the sterilized jar.
• Add chopped chili pepper.
• In a saucepan, combine vinegar, sugar, and salt. Over high-heat, Bring to a boil, stirring to dissolve the salt and sugar.
• Pour the brine over the sliced green mangoes, filling the jar to within 1/2 inch of the top. Gently tap jars against the counter to remove any bubbles and add more brine as needed.
• Cover with tight-fitting lid. Let cool to room temperature and refrigerate for about 48 hours before opening to allow flavors to develop.

PICKLED VEGETABLES WITH GINGER

Steps:

• Bring 1 cup each cider vinegar and water, 1/4 cup sugar, 2 tablespoons kosher salt, 4 slices fresh ginger, 1 crushed garlic clove and 1 teaspoon peppercorns to a boil in a saucepan. Pour over 2 sliced Persian cucumbers, 1 sliced red bell pepper and 2 small sliced carrots. Let cool. Cover and refrigerate at least 8 hours or overnight.

PICKLED GINGER

Steps:

• Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.;

GRILLED MANGOES WITH GINGER

Steps:

• Combine sugar, water, and ginger in a small pot and cook until the sugar is dissolved.
• Remove and let cool; when the syrup is completely cooled, remove and discard the ginger.
• Brush the mango slices with melted butter and grill until slightly charred (2-3 minutes), turning once.
• Place the mangoes in a bowl, add the syrup, cover and let cool.
• When ready to serve, break the mango into bite-sized chunks; garnish with mint sprigs if desired.

PICKLED MANGO

Steps:

• 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.

PICKLED SLICED MANGO

Steps:

• Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
• Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes.
• Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.

PICKLED MANGO WITH GINGER

Steps:

• In a skillet, heat cinnamon, cumin, peppercorns, and cardamom over medium low heat, until fragrant, about 4 minutes.
• 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.
• Pack the mango into a quart jar, pour the brine over, and let cool.
• Cover, refrigerate overnight or up to 1 week.