8 cupsgreen mango slices
1⁄2 cuprice wine vinegar
1⁄2 cupapple cider vinegar
1⁄4 cupHawaiian or kosher salt
1 clovesmall garlic clove, peeled
10li hing mui
- Peel & cut green mangoes into slices. If the mango is young and tender, cut through the entire seed and cut into quarters.
- Place mango slices into a mixing bowl. Add li hing mui.
- In a non reactive pot, combine vinegar, sugar, salt, garlic and peppercorns in a non-reactive saucepan and bring to a boil. When sugar and salt are dissolved, remove from heat and cool until it feels hot to touch (not scalding).
- Pour over mangoes. Cover and let cool. Transfer to jars or storage container.