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Pickled Mango With Ginger

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“Take this to your next BBQ.”
READY IN:
20mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

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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