California Farm Green Mangos Pickled in Pepper Oil

Name: How to cook California Farm Green Mangos Pickled in Pepper Oil - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 4 quarts
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Green Mangos Pickled in Pepper Oil

We have abundant and affordable fresh mangos here in the stores at the moment, imported green, for ripening at home. Cookpad member ZMA makes pickled condiments from green ones in a ceramic fermentation pot in peanut oil with salt and spicy dried peppers called Guntur, and other spices. I am making her condiment recipe. Thank you, ZMA. Guntur dried peppers are the same as Arbol peppers grown here and in China. I made a jar of each, they taste the same. This condiment is a sour salted spicy mango pickle. I tasted them with lamb and potatoes. Delicious. The spicyness is tempered by the oil. I will use them to spice up my cooked rice, beans, lentils, tofu, clam chowder and omelettes.

Ingredient

Food ration :

2 people, 4 quarts

Cooking time :

1 week

1 cup

Dried guntur chili peppers, 100 grams, stems removed

4 cups

peanut oil

1/2 cup

seasalt

2 Tbs

hardneck garlic cloves

2 Tbs

Black mustard seeds

2 Tsp

fenugreek seeds

1 cup

dried Arbol peppers, 100 grams, stems removed

large fresh green mangoes, cubed, pits removed

Cooking instructions

* Step 1

I made two different pickling solutions. One with Guntur destemmed dried peppers, one with Arbol peppers, so I could compare the taste. Crush garlic cloves and guntur dried peppers with mortar and pestle, mix with seasalt and other spices with stick mixer in peanut oil, I use a 1 1/2 liter sauerkraut fermentation pot, let flavors mingle 24 hours. Dipping my finger in, the Guntur pepper oil is delicious.

* Step 2

The second recipe is for destemmed Arbol peppers. Crush garlic cloves and arbol dried peppers with mortar and pestle, mix with seasalt and other spices with stick mixer in peanut oil, I use a 1 1/2 liter sauerkraut fermentation pot, let flavors mingle 24 hours. Dipping my finger in, the Arbol pepper oil is delicious also.

* Step 3

Pickle the washed green mango pieces raw. Cut flat sides of mango off, cube, trim pit, cube. 10% of mango weight is in the pit. Wrap pits in soaked paper one week, plant pit in potting soil in window.

* Step 4

Add mango cubes to pepper pickling oil in pickling pot, activate the airlock lid with fresh water, ferment one week on kitchen counter. Taste one small piece of mango every day till you like the flavor. Pack in sterile quart jars, label and move to fridge. Good for six weeks.

* Step 5

If you wish to preserve the spicy mango pickles longer, and you are concerned about raw vegetables or fruits causing botulism when pickled raw in oil, you can make mango confit by heating the oil preserves 15 minutes at 251F degrees to kill botulism spores without affecting flavors.

* Step 6

It has been exceptionally hot, weeks of 119F degrees, I am preserving my pantry preserves as a precaution. I heated the leftover oil pickled mango jars 15 minutes at 251F degrees in my oven. Lids removed while heating. Mango confit, like garlic confit, will store in your pantry safely till next year’s harvest.