Скачать или смотреть How you ever had pickled mangoes?

🥒🥭? It’s a delicious mix of sweet, sour, salty, and tangy—and something I’ve only ever seen here in Hawai‘i!

🥭 Ingredients:
• 6 green (unripe) mangos
• 6 cloves garlic, crushed
• 6 dried li hing mui seeds
• 6 Thai chili peppers (optional, if you like it spicy)
• 1 tsp peppercorns
• 1 cup water
• ¾ cup rice vinegar
• ¼ cup apple cider vinegar
• 1½ cups sugar
• ½ cup Hawaiian sea salt (or regular salt)

🧪 Make the Brine:

In a small pot, combine:
• Water
• Rice vinegar
• Apple cider vinegar
• Sugar
• Salt

Heat it up just until the salt and sugar are completely dissolved. Set it aside to cool.

🥭 Prepare the Mangos:

Make sure to use unripe, green mangos—they should be hard and not sweet yet!
1. Peel each mango carefully. If they get slippery, use a paper towel for better grip.
2. Slice a small piece off the bottom so it stands flat.
3. Cut ¼-inch slices from each side around the pit.
4. Slice any remaining mango flesh off the pit and cut larger pieces down to bite-size.

🫙 Method 1: Mason Jar
1. In a clean jar, add mango slices.
2. Add:
• 1 crushed garlic clove
• 1 li hing seed
• 1 chopped Thai chili (optional)
• A few peppercorns
3. Pour in the cooled brine until the mangos are fully covered.
4. Seal the jar, give it a gentle shake, and refrigerate overnight.

🧑‍🍳 Method 2: Vacuum Seal or Ziplock Bag
1. Place mango slices in a bag.
2. Add 1 garlic clove, 1 li hing seed, and 1 chili per mango.
3. Pour in the brine.
4. Seal the bag (vacuum seal for best results) and give it a good shake to distribute the flavors.
5. Refrigerate overnight.

By the next day, your pickled mangos should be perfectly tangy, crunchy, and broke da mout’! Enjoy them as a snack or side dish.