Hi Everybody,
Today’s recipe is for a simple salad-style pickle that is enjoyed as a very popular snack
in Mauritius by adults and kids alike. I clearly remember the pickle sellers, at
the street corners, with their carts ladened with big jars of pickles of different local
fruits and vegetables namely green mangoes, pineapples, cucumbers, giant green olives,
chayotes, ambarella fruit (or what we locally call 'fruit cythère') and jicama.
So, following on from the previous video where I featured jicama and mentioned about the
pickle preparation, today in this pickle, along with jicama, I am also using fresh pineapple
and semi-ripe mango, because I couldn’t find a very green one.
Jicama, is fairly easy to peel, just lift a section of the skin and pull it off. Then
just remove the small bits of skin that are left behind. You can cut the jicama in any
way that you like so that it fits through the mouth of the jar that you are going to
use. But the typical way that we cut it is large slices of about 5 mm thick.
Then proceed to peeling and slicing the mango. Cut the flesh as close as possible to the
pit then cut the two mango cheeks into 4 to 5 slices. I am used to cutting mangoes since
I was very young so I feel comfortable cutting it in the palm of my hand. But to be safer,
you can place the mango on the cutting board and be very careful.
As for the pineapple, we have another video where we’re demonstrated how we peel it
with minimum wastage. I’ll leave the link in the description box if you want to check
it out. By the way if you are wondering whether you can use canned pineapples, well no, they
won’t be suitable in this pickle preparation.
For the amount of pickle that I am making today, I am only using half of a medium size
pineapple.
Once all the fruits and vegetables are cut, fill the jars with an equal amount of each.
Or you can keep them separate but, when they are mixed, the blend of juices released from
the different fruits add a lot more flavour to the pickle.
I also like to add a few pieces of dried chilies in each jar for a little kick. But this is
optional.
To prepare the pickling water is just a matter of mixing all the remaining ingredients together.
So, the sugar, salt, water and vinegar. I’ve listed the ratio needed per jar so you can
multiply it for the amount of pickle you are making.
While the ratio of vinegar to water, sugar and salt may vary depending on personal preferences,
the amounts that I’ve used in the recipe are the ones that I've found to be the most
agreeable and reminiscent of the traditional pickles sold by the pickle sellers.
Just make sure that the water you are using is filtered, boiled then cooled for food safety.
Alternatively, you can bring the water to a boil, then add in the sugar and salt. Then,
stir to dissolve. And then, add in the vinegar. But you will have to let this mixture cool
down completely before adding it into the jars.
Now fill the jars with the pickling water to completely immerse the fruits and vegetables.
Do not overfill the jars though and leave a little space at the top. Place the lids
on but do not over-tighten them as the fermentation will release some gases and the jar may either
explode or it will be very difficult to open afterward.
Leave the jars on the counter for at least 6 hours or preferably 24 hours before consuming.
Or for even tastier pickles, if you have the sun where you live, place the filled jars
in the sun to cure the fruits and vegetables for a few hours or up to a whole day.
So, this is how we usually pickle jicama or 'patate/batate chinois' as we locally call it in Mauritius.
And I do not personally know of any Mauritians who is not fond of fruits pickled in this way,
especially the local fruits that are very nice and popular.
So, I hope you've enjoyed this quick and easy recipe. It's a great snack for adults and kids alike.
And if you've liked this video, don't forget to give it a thumbs up and subscribe.
And by the way, if you've missed one of our previous videos where we've used jicama,
you can check it out. I'll leave the link in the description box.
So now let me taste this for you.
Mmmm!
So good! :D