{"id":608,"date":"2015-09-20T13:00:00","date_gmt":"2015-09-20T13:00:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/09\/20\/spicy-and-easy-mauritian-style-jicama-pineapple-and-mango-pickle-recipe"},"modified":"2019-12-11T02:18:50","modified_gmt":"2019-12-11T07:18:50","slug":"spicy-and-easy-mauritian-style-jicama","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/spicy-and-easy-mauritian-style-jicama\/","title":{"rendered":"Spicy Mauritian Pickle with Jicama, Pineapple and Mango"},"content":{"rendered":"\n

Mauritian pickle with jicama pineapple and mango make a sour treat that is much enjoyed in Mauritius by many. These tantalising salad-style pickles are mostly eaten as a snack or dessert. <\/p>\n\n\n\n

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With their wheeled carts ladened with big jars of various pickled fruits and vegetables, the pickle sellers (or ‘marchand confits’ as we would call them) paint one of the most picturesque scenery of the Mauritian streets, bus stations, beaches or school yards.<\/p>\n\n\n\n

Like most Mauritians, kids and adults alike, I have an unwavering fondness for these mouthwatering local sour treats that make the eyelids tickle \u2014 green mangoes, pineapple, cucumbers, giant green olives, chayotes, ambarella fruit (finally I’ve been able to find<\/a> the English name for this local fruit named ‘fruit cyth\u00e8re’) and jicama being among the most typical ones.<\/a><\/p>\n\n\n\n

Among the many methods of food preservation, pickling is probably one of the oldest and widespread worldwide presented in variations from different cuisines and cultures. Vinegar, salt and oil along with various spices are the most common pickling mediums used depending on the type of pickle being made.<\/p>\n\n\n\n

In Mauritius, the three most common methods of pickling are the
1. Indian style with spices and oil \u2014 called ‘achar’
2. oil and vinegar mixture \u2014 used mostly for chilies
3. vinegar mixture \u2014 a more instant salad style pickle<\/p>\n\n\n\n

The latter is used to preserve a variety of fruits and vegetables for a rather shorter period of time; these are eaten mostly as a snack. Pickled in this way, the fruits or veggies would have to be eaten within a few days.<\/p>\n\n\n\n

Following on from the previous post<\/a> where I talked a little bit about jicama (Chinese yam or ‘patate\/batate chinois’ as it is locally known in Mauritius) and I promised to share the pickle preparation for it, here is one of the easiest method of pickling from the numerous ones out there. And you get to enjoy the pickles within a few hours or at most the next day.<\/p>\n\n\n\n

While the ratio of vinegar to water, sugar and salt may vary depending on personal preferences, the amounts listed 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.<\/p>\n\n\n\n

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For even tastier pickles, if you happen to have the sun where you live, I suggest you place the filled jars in the sun to cure the fruits\/vegetables for a few hours or up to a whole day before digging in.<\/p>\n\n\n\n

I can tell you, the exquisite aroma that will emanate upon opening the jar of pickles afterward, will instantly make your mouth water.<\/p>\n\n\n\n

Chilies are optional in the pickle water but I like to add a few dried ones for a little kick. In any case, these pickles are almost always accompanied by crushed chili paste or powder.<\/p>\n\n\n\n

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The amounts listed below are calculated per 20 oz, 591 ml mason jars, fully packed with fruits\/vegetables. Watch the recipe video.<\/p>\n\n\n\n