Pickles as Side Dishes : Papaya, Mango and Cucumber Pickle Recipes

Pickling is an old method of food preservation for eating at a later time. Our ancestors have been using this process for food preservation. Pickle is used as side dishes for main meals, it can be used as appetizer if you like as well. In this hub, I will show some recipe or how to prepare food for pickling. This is my favorite food alongside my main food usually meat or rice and pickles. It completes the meal. I will show hot to pickle papaya and cucumber. Actually, you can pickle some fruits too like mango (unripe), usually citrus fruits, so that you can eat them later. This is an easy steps to follow and it is it is healthy because it is vegetables too.

I grew up eating pickles and you can pickle fruits through the aid of vinegar -- a good preservative agent which when mixed with other ingredients and seasonings makes vegetables, fruits or even meat products last a long time. You can put it in a glassed container with cover and put it in the refrigerator. Vinegar when mixed with salt makes the food last longer.

The only thing which should be taken into consideration is the amount of salt added to the pickles should be moderate as too much salt is unhealthy.

Papaya pickle :

You will need :

• one large size red bell pepper, cut into lengthwise one in strip
• papaya, medium sized, julienne and cut into strip like
• one medium size ginger
• ten pieces of cloves
• Carrots cut like the juliened papaya
• two cups vinegar (preferably rice vinegar)
• sugar one cup (unsweetened)
• black pepper whole, ten pieces

Directions :

• Put the papaya julienned into a bowl, pour the salt, vinegar, sugar and the garlic cloves flattened including the black pepper, bell pepper, ginger and carrots. Mixed them properly, I used my hands so that I can mixed them properly.. Put them in the refrigerator for overnight, then in the morning, put them into a large glass container with cover.

Note : Be sure the papaya is unripe, and fresh -- colored green.

Note : This is almost the same as the papaya pickle recipe :

The main difference is that, in cucumber I chose to cut it the whole thin slice round not like the commercial ones which are baby cucumbers, i cut the cucumbers into thin slice.

Minus the red bell pepper, carrots, he papaya pickle and cucumber pcikle are almost the same

You will need :

Cucumber, six medium sized or the baby dills cut roundly and one fifth of in thinly one medium size ginger ten pieces of cloves, flattened one and one half cups vinegar (preferably rice vinegar) sugar one cup (unsweetened) black pepper whole, ten pieces, pound the five pieces grounded

Directions :

• Mixed the whole ingredients in a bowl and then put the sliced cucumber
• Taste it, the sugar and the vinegar plus the salt must mixed together nicely for the desired taste
• Put the bowl in the ref and after overnight, put them in a sealed glass container.
• Serve when you like it as side dishes
• Note -- it is nice if the whole cucumber is nto used, the sliced cucumber is preferred like in the image here.

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Note : Always put salt and preservatives in moderation.

Now we are talking about an indigenous fruit -- mangoes which when ripe is colored yellow and when you look at the variation of mangoes, there are lots of them. The best mango for pickling are the unripe mangoes, usually the color is green.

Mango pickle -- my style

Ingredients :

• Mangoes unripe the green ones usually (six medium sized) cut and diced, two inches long
• rice vinegar. two cups
• one fourth of teaspoon chili pepper grounded dried
• ground black pepper one half teaspoon
• one teaspoonful iodized salt
• one medium sized jar as container

Directions :

• Mixed all the ingredients mentioned and shake it.
• Put the mangoes inside of the jar where you mixed the ingredients
• Served it after more than three hours after making it, so that the ingredients will seeped into the mango