Pickled Mango With Ginger

• cinnamon stick↗1
• cumin seed↗1 teaspoon
• whole black peppercorn↗1⁄2 teaspoon
• cardamom pods↗3

  crushed

• distilled white vinegar↗3⁄4 cup
• water↗3⁄4 cup
• sugar↗1⁄4 cup
• fresh lemon juice↗2 tablespoons

  (1/2 a lemon)

• kosher salt↗
• fresh gingerroot

  peeled and sliced thin (6 slices)

• dried arbol chiles↗2
• mangoes2

  peeled and cut into 1/2-inch thick wedges

Step-by-step instructions

1. 1

   In a skillet, heat cinnamon, cumin, peppercorns, and cardamom over medium low heat, until fragrant, about 4 minutes.

2. 2

   To make the brine: In a saucepan, combine vinegar, water, sugar, lemon juice, 1 tablespoon of salt, ginger, chiles, and the toasted spices; bring to a simmer and cook, stirring to dissolve the sugar, about 5 minutes.

3. 3

   Pack the mango into a quart jar, pour the brine over, and let cool.

4. 4

   Cover, refrigerate overnight or up to 1 week.