Gwen’S Pickled Mango - cooking recipe

Ingredients

16 cups green unripe mangoes, sliced
li hing mui seeds (with seed-about 10-12 or seedless-about 10)
2/3 cup white vinegar (American)
4 cups sugar
1/4 cup sea salt
4 cups water

Preparation

Place mango slices and ling hing mui into wide-mouth gallon jar. Set aside.
Bring vinegar, water, sugar and salt to a boil in a medium saucepan; stirring constantly to dissolve sugar and salt (mixture should be slightly thickened.) Pour over mangoes.
Seal the container tightly.
Refrigerate for one week. Lightly shake the bottle occasionally to mix the ingredients.