So, I sez to myself, “Self, what is this the summer of? Is it the summer of my herbs? No, that was last summer. Is it the summer of my cleaning out the garage? No, that lasted about 5 minutes two summers ago. Oh, wait, I remember this is the summer of my organizing. Which is coming along swimmingly. That is, if you swim like I do, with lots of floundering and sputtering and barely keeping my head above water. Though I do have one bookcase that simply looks amazing, don’t worry I’ve taken pictures for proof, and I’ll post at a later date. Must leave you waiting with baited breath.
So, back to this summer. In addition to the summer of organization, it is also going to be the summer of my putting up, preserving, pickling. I want to have a freezer and pantry filled condiments and goodies to remember summer by.
So, mangoes were on sale at my expensive organic, feel good about yourself, store. I grabbed a bunch, and was set on canning mango chutney. After reading the recipe, I realized I was missing a few things, plus it looked like alot of work. This is summer after all, my vacation time. So, I settled on something much simpler, and better yet, time does all the work, not me. Mango vinegar. It is steeping away even as we speak. What am I going to do with it? Not quite sure. Michael Chiarello’s Flavored Oils and Vinegars: 100 Recipes for Cooking with Infused Oils and Vinegars has several recipes that use mango vinegar: Grilled Chicken Marinated in Mango vinegar and Tarragon, Margaux’s Tropical Barbecue Sauce, Mango Granita, and Spicy Tropical Fruit Salsa, just to name a few.
1 large ripe mango, pitted, peeled and chopped
2 cups rice vinegar
Place the chopped mangoes in 2-quart clean glass jar
In a medium non-reactive saucepan, heat the vinegar until simmering, but not boiling.
Remove the pan from the heat, and pour the hot vinegar over the mangoes in the jar. Set aside to cool. When it’s cooled, cover the jar with 2 layers of plastic wrap and screw on a jar lid or screw ring. Place the jar in a paper bag and set in a cool, dark, dry location and let it steep for 2 weeks. Gently shake or swirl the jar every few days to help blend.
Start tasting the vinegar after 2 weeks until it gets the flavor that you want. It can take anywhere from 2-4 weeks.
When it’s reached it’s desired strength, strain the vinegar through 3 layers of clean cheesecloth. Then strain through a coffee filter. Let the vinegar sit over night covered and allow any sediment to settle. Strain the vinegar again through 2 layers of coffee filters.
Prepare your final bottle by washing with warm, soapy water and filling it with boiling water for 10 minutes. Drain the bottle and fill with the vinegar, leaving about 1/2 inch headspace. Seal each bottle with a new cork or screw cap.
So, my peeps, what would you do with mango vinegar???