Pickled Mango With Ginger - cooking recipe

Ingredients

1 cinnamon stick
1 teaspoon cumin seed
1/2 teaspoon whole black peppercorn
3 cardamom pods, crushed
3/4 cup distilled white vinegar
3/4 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice (1/2 a lemon)
kosher salt
fresh gingerroot, peeled and sliced thin (6 slices)
2 dried arbol chiles
2 mangoes, peeled and cut into 1/2-inch thick wedges

Preparation

In a skillet, heat cinnamon, cumin, peppercorns, and cardamom over medium low heat, until fragrant, about 4 minutes.
To make the brine: In a saucepan, combine vinegar, water, sugar, lemon juice, 1 tablespoon of salt, ginger, chiles, and the toasted spices; bring to a simmer and cook, stirring to dissolve the sugar, about 5 minutes.
Pack the mango into a quart jar, pour the brine over, and let cool.
Cover, refrigerate overnight or up to 1 week.