7 med green mangoes peeled and sliced into wedges.
1 cup of distilled white vinegar
1 cup of water
½ tsp ground cinnamon
½ tsp ground cumin
1 tsp ground black pepper
1 tbsp of pickling salt
1/3 cup of sugar
Juice of 1 lemon, or about 1/8 of a cup
1 tsp red pepper flakes
7 thin slices of peeled fresh ginger.
3/8 tsp ” BALL ” pickle crisp granules
In a small non stick skillet, heat the cinnamon, cumin and peppers on a med low heat until
” toasted “, 3 to 4 minutes. Set aside.
In a medium saucepan over medium heat, combine vinegar, water, sugar, salt, lemon juice and the toasted spices.
Bring to a simmer, stirring occasionally whilst cooking, 5 to 6 minutes.
Meanwhile, pack the mango wedges into
1 – one pint and
1 – one quart jar and add the pickle crisp granules as follows:
1/8 tsp to the pint jar and 1/4 tsp to the quart jar.
Pour the hot brine into the jars and allow to cool.
Ensure that the mango wedges are completely covered.
This process is hastened by placing the jars in a larger pot filled with water and ice.
This is known as blanching, and ensures the uniform absorption of the spices.
When completely cool, cap the jars and refrigerate for 3 to 7 days before consuming.
Tried and tested, enjoy
Prepared, tried and tested by: Wally Paul
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