Guest guest Posted May 7, 2009 Report Share Posted May 7, 2009 Mango Pickles 3/4 cup sugar 3/4 cup white wine vinegar 3/4 cup water 1/4 pound whole shallots. peeled, cut in half lengthwise if large 1 small red serrano or jalapeno chile, halved, seeded 8 quarter-size slices fresh peeled ginger 1/2 teaspoon whole coriander seed 1/2 teaspoon salt 2 large firm ripe mangoes, about 2 lbs. In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add the shallots, chile, ginger, coriander seed and salt and simmer partially covered for 7 to 8 minutes or until shallots are just tender. Remove from heat and cool to room temperature. Peel and cut mangos into large 1-inch cubes, discarding the seed. Place fruit in a clean 1-quart jar and pour cooled vinegar mixture over. Cover and refrigerate up to 1 month. Yields 1 quart pickles. _______________ Internet explorer 8 lets you browse the web faster. http://go.microsoft.com/?linkid=9655582 Quote Link to comment Share on other sites More sharing options...
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