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Pickled Mango

Pickled Mango

Preparation time: 20 min.

Cooking time: 10min

Standing time: 5 min.

Difficulty: easy

Ingredients (10 people):

  • 8 unripe mangoes (approx. ±500 g / ±1.1 lb per mango)
  • 6 Rawit or Thai chili peppers *
  • Brine
  • 1 l white vinegar (7% acid) (±4¼ cups)
  • 600 g granulated sugar (±3 cups)
  • 40 g kosher salt (±2½ tbsp)

Preparation:

  • Peel mangoes and cut into approx. 1-1.5 cm / ±0.4-0.6 in. thick slices. Slice chili peppers into small rings (do not remove seeds*). 

  • Arrange mangoes in the Universal Pickling Jar and add sliced chili pepper on top.

  • To make brine, boil vinegar, sugar and salt on high heat or approx. 5-8 min.; stir until dissolved. 

  • Allow brine to cool for 5 min., then pour over mangoes and chilies.

  • Close with Pickling Cover, cool at room temperature and refrigerate for 2-3 days before opening to allow flavors to develop before consuming.

  • After opening, store vertically in refrigerator and use within 30 days. 

Additional Note:

TIP:

*Remove seeds from chili peppers to reduce level of spiciness. 

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