Name: Middle Eastern Pickled Mango
Total time: 7 d 20 min
Ingredients: 2 firm but ripe mangoes , peeled, pitted, and cut into 1-inch pieces; 1 tablespoon packed light brown sugar; 1 tablespoon canning and pickling salt; 1 tablespoon ground sumac; 1½ teaspoons brown mustard seeds; 1½ teaspoons ground fenugreek; 1½ teaspoons ground cumin

Why This Recipe Works

The assortment of spices we chose (fenugreek, brown mustard seeds, sumac, and cumin) worked together to create complexity and a backbone of earthiness and spice for our pickle. Fermenting the mangos preserved and acidified them; it also created a champagne-like tingly mouthfeel that we couldn't get enough of. However, while the pickle was packed with flavor, it was too tart. We added a modest tablespoon of brown sugar, just enough to sweeten and balance our pickle without fermenting the mangos into alcohol. Be sure to pack the mango pieces tightly and press the parchment and plastic bag of water flush against the fruit to minimize its contact with air to prevent mold from growing. The ideal environment for fermenting is between 50 and 70 degrees (do not ferment above 70 degrees). The fermentation temperature will affect the timing and flavor of the mango; warmer temperatures will ferment more quickly and produce sharper, more pungent flavors. For a balanced flavor, we prefer a fermentation temperature of 65 degrees.

Before You Begin

Be sure to buy ground sumac without added salt or citric acid. This fermented mango cannot be processed for long-term storage.

Instructions

Cut out parchment paper round to match diameter of 1-quart wide-mouth jar. Toss all ingredients together in bowl until combined. Tightly pack mango mixture into jar, pressing down firmly with your fist to eliminate air pockets as you pack. Press parchment round flush against surface of mangos.

Fill 1-quart zipper-lock plastic bag with 1 cup water, squeeze out air, and seal well. Place inside second zipper-lock bag, press out air, and seal well. Place bag of water on top of parchment and gently press down. Cover jar with triple layer of cheesecloth and secure with rubber band.

Place jar in 50- to 70-degree location away from direct sunlight and let ferment for 7 days; check jar daily, skimming residue from surface and pressing to keep mango submerged. After 7 days, taste mangos daily until they have reached desired flavor (this may take up to 3 days longer; mangos should taste bright and effervescent with thickened juices).

When mangos have reached desired flavor, remove cheesecloth, bag of water, and parchment, and skim off any residue. Serve. (Pickled mangos and accumulated juice can be transferred to clean jar, covered, and refrigerated for at least 6 months; once refrigerated, texture of mangos will continue to soften and their flavor to deepen.)