Pickled Mango 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 MANGO WITH GINGER

Steps:

• 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.

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.

MANGO PICKLE

Steps:

• Wash the mangoes and pat dry them.
• Without peeling, cut them into long thin slices; discard the pit.
• Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
• Heat half of the oil in a large skillet on medium heat.
• Add the seasonings except salt and asafetida powder.
• As soon as they sizzle, add the dried mango pieces.
• Stir together for 5 to 10 minutes.
• Turn off the heat.
• Mix in the salt and asafetida powder when the mixture is cold.
• Heat the remaining oil separately.
• Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
• Put the pickle in a jar, cover, and store in a warm place for a few days.
• Shake everyday.
• Pickle may be refrigerated if it is to be kept long.
• Variation: Peel the mangoes before cutting.
• Reduce the oil by half and adjust the seasonings.

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.