Mauritian-style Jicama, Pineapple and Mango Pickles
Mauritian-style Jicama, Pineapple and Mango Pickles
Prep
15min
Total
30min
Servings
2
Ingredients
7
Level
Easy
Prep
15min
Total
30min
Servings
2
Ingredients
7
Level
Easy
Recipe by:Teenuja and Kevin
Mauritian-style Jicama, Pineapple and Mango Pickles
Prep:15minTotal:30minServes:2
Ingredients
Pickle water
Fruits/Vegetables
Directions
  1. To make the pickling water, add all the ingredients together in a large measuring jug until all the sugar and salt are dissolved. Alternatively, you can bring the filtered water to a boil, then add in the sugar and salt. Stir until they are dissolved, then add the vinegar. Let this mixture completely cool before adding it to the fruits and vegetables.
  2. Prepare the fruits/vegetables. Peel and cut/slice them into bite size pieces or a size that will fit through the mouth of the jar. Place all fruits and a few pieces of dried chilies (if using) in the jars. You may place the fruits or vegetables separately but I like to mix them so that their combined flavours will add another layer of taste and aroma to the pickling water.
  3. Once filled, pour the pickling water to completely cover all the fruits/vegetables but leave a little space at the top. Place the lids on but do not overly tighten them as the fermentation will release some gases and the jar may either explode or will be very difficult to open afterward.
  4. Leave the jars in the sun for a few hours or a whole day if you have the sun where you live. Otherwise, just leave them on the counter for at least 6 hours and preferably 24 hours before consuming. After 24 hours, transfer the mango pickles to the refrigerator to keep them for longer (if they will last that long!)
  5. Chilies are optional in the pickle water but I like to add a few dried ones for a little kick. In any case, these mango pickles are almost always accompanied by crushed chili paste or powder.
Ingredients
Pickle water
Fruits/Vegetables
Directions
  1. To make the pickling water, add all the ingredients together in a large measuring jug until all the sugar and salt are dissolved. Alternatively, you can bring the filtered water to a boil, then add in the sugar and salt. Stir until they are dissolved, then add the vinegar. Let this mixture completely cool before adding it to the fruits and vegetables.
  2. Prepare the fruits/vegetables. Peel and cut/slice them into bite size pieces or a size that will fit through the mouth of the jar. Place all fruits and a few pieces of dried chilies (if using) in the jars. You may place the fruits or vegetables separately but I like to mix them so that their combined flavours will add another layer of taste and aroma to the pickling water.
  3. Once filled, pour the pickling water to completely cover all the fruits/vegetables but leave a little space at the top. Place the lids on but do not overly tighten them as the fermentation will release some gases and the jar may either explode or will be very difficult to open afterward.
  4. Leave the jars in the sun for a few hours or a whole day if you have the sun where you live. Otherwise, just leave them on the counter for at least 6 hours and preferably 24 hours before consuming. After 24 hours, transfer the mango pickles to the refrigerator to keep them for longer (if they will last that long!)
  5. Chilies are optional in the pickle water but I like to add a few dried ones for a little kick. In any case, these mango pickles are almost always accompanied by crushed chili paste or powder.
Directions
  1. To make the pickling water, add all the ingredients together in a large measuring jug until all the sugar and salt are dissolved. Alternatively, you can bring the filtered water to a boil, then add in the sugar and salt. Stir until they are dissolved, then add the vinegar. Let this mixture completely cool before adding it to the fruits and vegetables.
  2. Prepare the fruits/vegetables. Peel and cut/slice them into bite size pieces or a size that will fit through the mouth of the jar. Place all fruits and a few pieces of dried chilies (if using) in the jars. You may place the fruits or vegetables separately but I like to mix them so that their combined flavours will add another layer of taste and aroma to the pickling water.
  3. Once filled, pour the pickling water to completely cover all the fruits/vegetables but leave a little space at the top. Place the lids on but do not overly tighten them as the fermentation will release some gases and the jar may either explode or will be very difficult to open afterward.
  4. Leave the jars in the sun for a few hours or a whole day if you have the sun where you live. Otherwise, just leave them on the counter for at least 6 hours and preferably 24 hours before consuming. After 24 hours, transfer the mango pickles to the refrigerator to keep them for longer (if they will last that long!)
  5. Chilies are optional in the pickle water but I like to add a few dried ones for a little kick. In any case, these mango pickles are almost always accompanied by crushed chili paste or powder.
Notes

Pineapple Mango Spicy Pickles

Teenuja and Kevin

Chef: 

Teenuja & Kevin love to immortalise their vegan food into delicious photos and recipe videos. They draw their culinary influence are from their home country — Mauritius, land of the dodo bird