Quick Vinegar Brine Mango Pickle
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Ingredients
Instructions
- 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.
