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Categories:
white vinegar water granulated sugar pickling salt fresh squeezed lime juice whole black peppercorns green mangoes cilantro red onion red bell pepper fresh jalapenos fresh garlic fresh cracked black pepper
Viewed: 65 - Published at: 2 years agoIngredients
- 1 1/2 cups white vinegar
- 1 cup water
- 1 3/4 cups granulated sugar
- 2 tablespoons pickling salt (Morton Canning & Pickling Salt)
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons whole black peppercorns
- 6 cups green mangoes (slightly ripened, 0.25-inch dice)
- 3 tablespoons cilantro (chopped, stems removed)
- 1/2 cup red onion (0.25-inch dice)
- 1/2 cup red bell pepper (0.25-inch dice)
- 2 tablespoons fresh jalapenos (minced, seeds removed)
- 1/2 teaspoon fresh garlic (minced)
- 1/2 teaspoon fresh cracked black pepper
Method
- Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton(R) Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.
- Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.
- NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.
