Green Mango Pickles - Filipino Burong Mangga

Step 1

Day 1: Mix the vinegar, water and salt. Stir the brine well. Soak the mangoes in this brine overnight (at least 10 to 12 hours) in a glass bowl or non-reactive container. The liquid should be enough to cover the mangoes. Cover loosely and set aside. Do not use any utensils that will not work well with vinegar. Day 2: Throw away the brine. Wash mango strips lightly to remove any white residue left from the vinegar. Arrange the mango strips vertically in glass bottles, which have been previously sterilized. Set aside.

Step 2

To make the syrup: In a heavy medium sized stockpot, combine the sugar and water to make the syrup. Cover the stockpot. Turn up the heat to a medium high. The water and sugar will boil in about 6 minutes. The liquid will be clear colored with a sticky consistency. Remove stock pot from heat and cool the syrup on the counter for at least an hour.  The amount should be enough to cover the mango strips in the bottle.

Step 3

To assemble pickles: Wash and sterilize the glass jars and caps. Rest the jars on the counter to cool down so they're easy to handle.Drain and discard the vinegar liquid or brine from the mango slices that soaked overnight. Arrange the mango strips vertically inside the glass mason jars. When syrup has cooled at room temperature, pour into the jars which have the pickled mangoes. There should be enough syrup to cover the mango slices inside the jars. Cover and close the jars tightly with the lids.

Step 4

Storage: Store in refrigerator. Wait at least two days for the pickles' tart and sweet flavors to set in, before eating. These pickles keep for up to 3 months chilled.

Step 5

Cook's comments: Good side dish for grilled or roasted chicken, pork or fish. I used the Ataulfo mango variety for this recipe. I have also used Mexican mangoes. For best results, use green, unripe mangoes so the pickles have a crisp texture when the process is done.

Step 6

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