wuap's pickle recipe

[wuapinmon]

Green mangoes are delicious raw with salt. I bet pickled ones are even better.

[BigFatMeanie]

In Thailand they eat raw green mango dipped in salt and ground chili peppers. Good stuff.

[Pelado]

He said they use green mangos to pickle. This is what the Google says about how they taste:

Pickled mangoes taste like a complex mix of sweet, sour, and spicy, with a crunchy texture from firm, unripe mangoes, all brought together by a tangy vinegar brine and aromatic spices like cinnamon, cloves, and chili. The flavor profile varies from intensely spicy and salty (Indian styles) to a more balanced sweet-tart snack (Hawaiian styles), offering a unique, mouth-puckering experience that can be refreshing.

The Hawaiian version sounds more appealing to me than the Indian version.

[Bo Diddley]

I had green mangos while in the Philippines. Better than I expected. Don't remember ever trying pickled mangos.

He said they use green mangos to pickle. This is what the Google says about how they taste:

Pickled mangoes taste like a complex mix of sweet, sour, and spicy, with a crunchy texture from firm, unripe mangoes, all brought together by a tangy vinegar brine and aromatic spices like cinnamon, cloves, and chili. The flavor profile varies from intensely spicy and salty (Indian styles) to a more balanced sweet-tart snack (Hawaiian styles), offering a unique, mouth-puckering experience that can be refreshing.

[Pelado]

I mentioned to the taxi driver the other day that mango was one of my favorite fruits. He asked if I had tried pickled mangos. What? I gotta try that!

I had green mangos while in the Philippines. Better than I expected. Don't remember ever trying pickled mangos.

[Bo Diddley]

I don’t believe you.

I'm sorry I hurt you, brother.

[Jeff Lebowski]

I mentioned to the taxi driver the other day that mango was one of my favorite fruits. He asked if I had tried pickled mangos. What? I gotta try that!

I don’t believe you.

[Bo Diddley]

I mentioned to the taxi driver the other day that mango was one of my favorite fruits. He asked if I had tried pickled mangos. What? I gotta try that!

[falafel]

Fools mock

:waup:

These are original wuaps.

[MartyFunkhouser]

My youngest has developed a major pickle addiction. I bought a bottle of pickle chips for hamburgers and she are the whole thing in 2 days. She took pickles to lunch in a baggie and are them as snacks.

Might have to try my hand at wuap's recipe.

Fools mock

[falafel]

My youngest has developed a major pickle addiction. I bought a bottle of pickle chips for hamburgers and she are the whole thing in 2 days. She took pickles to lunch in a baggie and are them as snacks.

Might have to try my hand at wuap's recipe.

[wuapinmon]

A former student just messaged me and asked me for our recipe, and I realized that we haven't made them in years because we've been traveling every summer. I'll have to make some the next time I get some pickling cukes.

[Drunk Tank]

While this is not about Waup's pickle recipe, I sm going to out this here anyways.

As it was a "free Sunday" general conference, I had a chance to hit the farmers market this morning. The first table I saw had a bunch of pickling cucumbers so I picked some up and decided to make some more pickles. I found a pickle recipe on the Bbq-Brethren website that people have been gushing over so I figured I'd give it a go.

Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers

Directions

Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.

In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.

Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.

I didn't have Hungarian wax peppers but I did have access to jalapeños and habaneros so I used this instead.

I'll break into them tomorrow or Tuesday to see how they turn out.

[YOhio]

Don't do it guys. Way overrated.

[wuapinmon]

It's pickle season again. I'm about to go get cracking on the first batch of the season.