Mango Pickle In Brine Recipes

MANGO PICKLE RECIPE

Steps:

• Choose raw, fresh and unripe green mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.
• If possible sun dry the jar and other utensils used for making pickle, Make sure all the bowls, spoons, chopping board and knife are dry. These precautions will increase the shelf life of the mango pickle.
• Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely.
• To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle within 10 to 12 days. Skip heating if using cold pressed oil.
• Blend methi seeds along with mustard seeds to a fine powder. Crush garlic.
• Chop mangoes to slightly large cubes of 1 inch, using a large knife.
• Optional for shelf-life: Sun dry each separately - spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven)
• Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.
• Pour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place.
• After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it. If needed add more salt.
• Store this mango pickle in a clean dry glass jar. Store it in the refrigerator after 24 hours. If storing at room temperature avoid storing in the kitchen or places with high moisture.
• It will be ready to serve after 3 days but it tastes best as it ages.
• Use dry clean spoons every time you use. After every use, wipe off the sides of the jar with a clean tissue or dry cloth to avoid mold.

BASIC QUICK PICKLE BRINE

Steps:

• Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
• Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.

QUICK PICKLES WITH MASTER VINEGAR BRINE

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
• Meanwhile, sterilize the jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
• Bring 2 1/2 cups water, the vinegar and salt to a boil in a medium saucepan over medium heat. Meanwhile, place 1 dill sprig or 1 teaspoon dill seed, 1 clove garlic, 1/2 teaspoon mustard seeds, 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized glass jars with tight lids. Divide the red pepper flakes among the jars. Set aside.
• Wash and trim the stem end of the beans so that they fit in the jar. (I like to leave the pretty curled end intact.) Pack the beans into the prepared jars, leaving 1/2 inch of headspace at the top of each jar. Carefully pour the boiling pickling liquid over the green beans in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar. Seal with the lids and rings. Refrigerate up to 2 weeks.

ALL-PURPOSE, FOOLPROOF PICKLE BRINE

Steps:

• In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
• Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.

PICKLED SLICED MANGO

Steps:

• Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
• Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes.
• Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.

MANGO PICKLE

Steps:

• Wash the mangoes and pat dry them.
• Without peeling, cut them into long thin slices; discard the pit.
• Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
• Heat half of the oil in a large skillet on medium heat.
• Add the seasonings except salt and asafetida powder.
• As soon as they sizzle, add the dried mango pieces.
• Stir together for 5 to 10 minutes.
• Turn off the heat.
• Mix in the salt and asafetida powder when the mixture is cold.
• Heat the remaining oil separately.
• Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
• Put the pickle in a jar, cover, and store in a warm place for a few days.
• Shake everyday.
• Pickle may be refrigerated if it is to be kept long.
• Variation: Peel the mangoes before cutting.
• Reduce the oil by half and adjust the seasonings.