Pickled Mango With Ginger |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Take this to your next BBQ. Ingredients:
1 cinnamon stick |
1 teaspoon cumin seed |
1/2 teaspoon whole black peppercorn |
3 cardamom pods, crushed |
3/4 cup distilled white vinegar |
3/4 cup water |
1/4 cup sugar |
2 tablespoons fresh lemon juice (1/2 a lemon) |
kosher salt |
fresh gingerroot, peeled and sliced thin (6 slices) |
2 dried arbol chiles |
2 mangoes, peeled and cut into 1/2-inch thick wedges |
Directions:
1. In a skillet, heat cinnamon, cumin, peppercorns, and cardamom over medium low heat, until fragrant, about 4 minutes.
2. 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.
3. Pack the mango into a quart jar, pour the brine over, and let cool.
4. Cover, refrigerate overnight or up to 1 week.
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