Mangosteen, the “Queen of Fruits,” is known for its sweet, juicy flesh. But have you ever tried it pickled? Pickled mangosteen is a popular Southeast Asian treat that offers a delightful balance of sweet, sour, and spicy flavors. It’s surprisingly easy to make at home, and the result is a crunchy, flavorful condiment that you can enjoy with rice, noodles, or even on its own.
Gather Your Ingredients
For this recipe, you’ll need just a few simple ingredients:
- 2 pounds ripe mangosteens
- 1 cup white vinegar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2-3 cloves garlic, peeled and lightly crushed
- 1-inch piece ginger, peeled and thinly sliced
- 1-2 red chilies, sliced (optional, for extra heat)
Tips for Choosing Mangosteens:
- Look for mangosteens that are firm and heavy for their size.
- Avoid fruits with cracks or soft spots.
- The number of petals on the bottom of the fruit indicates the number of segments inside – more segments usually mean fewer seeds.
Equipment You’ll Need
- Large pot
- Sterilized glass jar with a lid
Let’s Start Pickling!
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Prepare the mangosteens: Rinse the mangosteens thoroughly. Using a sharp knife, score around the center of each fruit, cutting through the rind but not into the flesh. Gently twist the two halves open and remove the white segments of fruit.
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Make the pickling brine: In a large pot, combine the vinegar, sugar, and salt. Bring the mixture to a boil over medium heat, stirring constantly until the sugar and salt dissolve completely. Add the garlic, ginger, and chilies (if using). Reduce the heat to low and simmer for 5 minutes.
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Pickle the mangosteen: Add the mangosteen segments to the pickling brine and simmer for 2-3 minutes, or until they are slightly tender but still hold their shape.
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Jar and store: Carefully transfer the mangosteen and pickling liquid to your sterilized jar, leaving about 1/2 inch of headspace at the top. Seal the jar tightly and allow it to cool completely at room temperature.
Pickled Mangosteen in a Jar
Tips and Tricks for Perfect Pickled Mangosteen
- For a sweeter pickle: Increase the sugar to 3/4 cup.
- For a milder garlic flavor: Lightly toast the garlic cloves before adding them to the brine.
- Want to get creative? Add other spices like star anise, cinnamon, or cloves to the brine for a more complex flavor profile.
Serving and Storing Your Pickled Mangosteen
Pickled mangosteen is best enjoyed after at least 24 hours of pickling, allowing the flavors to fully develop. They will last for several weeks in the refrigerator.
Serving suggestions:
- Serve as a side dish with grilled meats or fish.
- Add to salads for a tangy crunch.
- Chop and mix into rice or noodle dishes.
- Enjoy as a unique and flavorful snack.
Pickled Mangosteen Platter
FAQs
Q: Can I use apple cider vinegar instead of white vinegar?
A: While white vinegar provides a clean, sharp flavor, you can experiment with apple cider vinegar for a slightly milder, sweeter taste.
Q: My pickled mangosteen is too sour. What can I do?
A: You can try adding a bit more sugar to the jar and shaking it well to dissolve. However, it’s best to adjust the sugar level in the brine next time you make it.
Ready to Add a Zing to Your Meals?
Pickled mangosteen is an incredibly versatile and delicious condiment that will add a burst of flavor to any meal. It’s a great way to preserve this exotic fruit and enjoy its unique taste long after mangosteen season is over. So why not give it a try? You might just discover your new favorite way to enjoy the “Queen of Fruits”!
We’d love to hear about your pickling adventures! Share your thoughts and pictures with us in the comments below. And don’t forget to explore our website for more delicious and easy pickling and fermenting recipes.
