Auntie Irenes Famous Red Pickle Mango Recipes

PICKLED MANGOES (BURONG MANGGA)

Steps:

• Wash jar and lids with warm soapy water and rinse well. In a deep pot, place jars and hot water to cover. Boil for 10 minutes. Remove from pot and drain.
• Peel mangoes and cut on both sides to separate checks. Slice each check into about 1/2-inch thick slivers.
• Arrange sliced mangoes into the sterilized jar.
• Add chopped chili pepper.
• In a saucepan, combine vinegar, sugar, and salt. Over high-heat, Bring to a boil, stirring to dissolve the salt and sugar.
• Pour the brine over the sliced green mangoes, filling the jar to within 1/2 inch of the top. Gently tap jars against the counter to remove any bubbles and add more brine as needed.
• Cover with tight-fitting lid. Let cool to room temperature and refrigerate for about 48 hours before opening to allow flavors to develop.

PICKLED MANGO WITH GINGER

Steps:

• Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

AUNTIE IRENE'S FAMOUS RED PICKLE MANGO

Steps:

• Boil all together until its cooked (until sugar melts); let cool & then pour liquid in glass jar & soak green mangoes for 3 weeks for up to 1 month.