Mix salt, sugar, vinegar, Chili powder, star anise, geranium and garlic in a bowl to make a marinade. Put the green mango pieces into the marinade and stir well. Put the pickled mango in a sealed box and put it in the refrigerator for 2-3 days before eating.
It should be noted that the curing process should be kept hygienic, and the proportion of salt, vinegar and sugar can be adjusted according to personal taste. At the same time, you can also add some other seasonings and spices, such as ginger, onion, cinnamon and so on to enhance the taste.
In short, we should choose fresh mango, slice it evenly, the formula of pickling solution, pickling time, pickling temperature and storage time, so as to ensure the delicious and attractive color of pickled mango, and at the same time pay attention to food safety and avoid eating expired and deteriorated food.
Matters needing attention in pickling sour mango
1. Choose fresh mango: First, choose fresh mango. Mango peel should be smooth and shiny, without obvious damage and spots.
2. Slice: Slice the mango into thin slices, and the size of the slices should be consistent, which is convenient for uniform pickling.
3. Pickling solution: The formula of pickling solution can be adjusted according to your own taste. Generally, salt, sugar, lemon juice and other ingredients can be used to fully mix the pickling solution.
4. Pickling time: The pickling time is generally 1-2 hours. If you want to taste better, you can extend the pickling time to 2-3 hours, not too long, so as not to affect the taste and food safety.
5. Pickling temperature: During the pickling process, the pickling container should be placed in a cool and ventilated place, preferably in the refrigerator, to ensure the freshness and food safety of mango.
6. Storage time: Pickled sour mango should be eaten in time. If you can't eat it all at once, put it in a sealed box and refrigerate it in the refrigerator. Try to eat within 1-2 days.