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Quick Mango Pickles

 

Add this tangy and sweet condiment to salads.
11

Yield

4

servings

Prep

30

min

Cook

15

min

Ready

1

days

 

Ingredients

2 large ripe mangoes
1 teaspoon cinnamon
1/2 teaspoon black peppercorns
3 crushed cardamom pods
3/4 cup white vinegar
1/4 cup sugar
juice of 1 lemon
1 tablespoon kosher salt
4 thin slices peeled ginger
1/2 teaspoon red pepper flakes

Directions

  1. Using a knife, carefully peel mangoes and remove the seed. Cut into ½-inch thick wedges or chunks.
  2. Pack mango wedges or chunks into 2 one-pint jars.
  3. Toast cinnamon, cumin, peppercorns, and cardamom in a skillet over medium heat for about 3 minutes. Stir spices as they toast and be careful not to burn them.
  4. Bring vinegar, 1 cup water, sugar, lemon juice, salt, ginger, red pepper flakes, and toasted spices to a boil over medium heat. Cook until sugar and salt dissolve, about 5 minutes.
  5. Using a ladle and funnel, carefully pour hot brine into the jars over the mangoes. Place lids on jars.
  6. Cool to room temperature and refrigerate. The pickles will be ready to eat the next day and will only last for one week in the refrigerator.

 

* not incl. in nutrient facts

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