PICKLED MANGO WITH GINGER

Pickled Mango With Ginger image

Provided by Food Network Kitchen

Time 25m

Yield 1 quart

Number Of Ingredients 11

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1 cinnamon stick
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
3 cardamom pods, crushed
3/4 cup distilled white vinegar
1/4 cup sugar
Juice of 1/2 lemon
Kosher salt
6 thin slices peeled ginger
2 dried chiles de arbol
2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges

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.