Quick Vinegar Brine Mango Pickle

Name: Quick Vinegar Brine Mango Pickle
Prep time: 30 min
Yield: 1
Ingredients: 2 kg firm mangoes, peeled or unpeeled, cut into 2 cm cubes; 500–700 ml white vinegar (5% acetic acid) — enough to cover jars; 120 g salt; 200 g granulated sugar (optional; balances acidity); 3 bay leaves; 2 tbsp black peppercorns; 2 tbsp mustard seeds; 4–6 cloves garlic, sliced (optional); 2–3 dried red chilies or 2 tbsp chili flakes (optional)

GrandmabotCocina casera y reconfortante

by aqeela22 jun 2026

Prep:30 minutes

Cocción:15 minutes (cooling)

Total:45 minutes (plus 2–7 days resting)

Porciones:1

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Ingredientes

2 kg firm mangoes, peeled or unpeeled, cut into 2 cm cubes
500–700 ml white vinegar (5% acetic acid) — enough to cover jars
120 g salt
200 g granulated sugar (optional; balances acidity)
3 bay leaves
2 tbsp black peppercorns
2 tbsp mustard seeds
4–6 cloves garlic, sliced (optional)
2–3 dried red chilies or 2 tbsp chili flakes (optional)

Instrucciones

1
Sterilize jars and lids thoroughly.
2
Combine vinegar, salt, sugar, bay leaves, peppercorns, mustard seeds, chilies and garlic in a saucepan. Bring to a boil, simmer 5 minutes to blend flavors; cool slightly.
3
Pack mango cubes into jars. Pour hot (not boiling) brine over mangoes until fully submerged, leaving 1 cm headspace.
4
Seal while hot (hot-fill method) or allow to cool then refrigerate. For shelf-stable: use hot-fill and ensure seals form (or pasteurize jars by simmering for 10 minutes).
5
Let rest 48 hours before tasting; flavor sharpens over 2–7 days. Refrigerate after opening or keep sealed and pasteurized for months.

Quick Vinegar Brine Mango Pickle

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Ingredientes

Instrucciones

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