From the recipe collection
Atcharang Mabolo
Firm mabolo wedges are briefly salted, then refrigerated in a gingered sweet-sour cane-vinegar brine.
- Prep time
- 30 min plus chilling
- Cook time
- 5 min
- Yield
- 1 medium jar
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Ingredients
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Method
- Scrub and peel the mabolo completely, remove the seeds, and cut the firm flesh into 1 cm wedges.
- Toss the wedges with 2 teaspoons of the salt and rest for 15 minutes, then rinse quickly and drain very well.
- Bring vinegar, water, sugar, remaining salt, ginger, peppercorns, and chile to a full boil for 2 minutes.
- Pack mabolo and onion into a clean heatproof jar without compressing the fruit.
- Pour the boiling brine over the fruit, tap the jar to release air pockets, and keep every piece submerged.
- Cool uncovered until no longer steaming, cap, and refrigerate for at least 24 hours before tasting.
- Serve cold within 10 days using a clean utensil each time; this is a refrigerator pickle, not a shelf-stable canned preserve.
