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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the first pickled mango I’ve been able to eat … I don’t usually care much for pickled anything! As Pikake21 says in her Pickled Mango, “you'll want unripe mangoes, not immature ones.” I used her recipe as a guide as my ingredient list didn’t come with any instructions. Mahalo, Pikake21! Ingredients:
16 cups green unripe mangoes, sliced |
li hing mui seeds (with seed-about 10-12 or seedless-about 10) |
2/3 cup white vinegar (american) |
4 cups sugar |
1/4 cup sea salt |
4 cups water |
Directions:
1. Place mango slices and ling hing mui into wide-mouth gallon jar. Set aside.
2. Bring vinegar, water, sugar and salt to a boil in a medium saucepan; stirring constantly to dissolve sugar and salt (mixture should be slightly thickened.) Pour over mangoes.
3. Seal the container tightly.
4. Refrigerate for one week. Lightly shake the bottle occasionally to mix the ingredients.
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