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Mango Pickles

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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.

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