Categories: canning- salsa

Ingredients

• 1 1/2 cups white vinegar
• 1 cup water
• 1 3/4 cups granulated sugar
• 2 Tbsp. canning salt
• 1/4 cup fresh squeezed lime juice
• 2 Tbsp. whole black peppercorns
• 6 cups Green mangos (slightly ripened, 1/4 inch dice)
• 3 Tbsp. cilantro leaves, chopped
• 1/2 cup red onion , 1/4 inch dice
• 1/2 cup red bell pepper, 1/4 inch dice
• 2 Tbsp.fresh jalapeno, minced, seeds removed
• 1/2 tsp. fresh garlic, minced
• 1/2 tsp. fresh cracked black pepper

Directions

1. Prepare canner, jars and lids.
2. To make pickling liquid place vinegar, water, sugar, canning salt, lime juice and black peppercorns in a saucepan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.
3. Combine 2 cups Pickling liquid and remaining ingredients in a large sauce pan. Bring to rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles using a non-metallic spatula. Wipe rims of jars. Close jars with metal caps and rings. Process in a boiling water bath for 15 minutes. Remove jar and cool, undisturbed. Check lids for proper seal and 24 hours.

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