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Pickled Pears or Green mango bombs

Mango has always been one of my favorite fruits, so living in paradise becomes even more heavenly when we enter "mango season." They seem to fall from the sky on every street corner.

When I found my car with a broken front window because some green mangoes had fallen on it from above, I jokingly thought the gods were punishing me with my favorite fruits. But of course, that couldn't be true!

Now, here's a super simple recipe for pickling pears that I used to make. Since I currently spend most of my time in Mexico, I figured I could transform these little flavor bombs into delightful pickles too. Let's dive into this fantastic recipe!

Recipe: Pickled Pears OR green mangos

5 baby pears / mango 0r 3 averagesize pears

preferably slightly underripe

1 cup cider vinegar

¾ cup water

3 tablespoons sugar

½ teaspoon fine sea salt


  1. Slice the pears in half, remove the cores, and carefully remove any seeds. You can leave the skin on or peel it, depending on your preference.

  2. Choose a quart jar or a heatproof storage container that will snugly hold the pears. Ensure it is clean and sterilized before use.

  3. In a medium-sized saucepan, combine the white vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar completely dissolves. This will create a pickling brine.

  4. Place the sliced pears snugly but gently into the quart jar or storage container.

  5. Carefully pour the pickling brine over the pears, ensuring that they are fully covered. If needed, use a clean utensil to press down on the pears, allowing any air bubbles to escape and the brine to fill the gaps.

  6. Seal the jar or container tightly and let it cool to room temperature on the countertop.

  7. Once cooled, refrigerate the jar or container and let the pears pickle for at least 1 day. The longer they sit, the more flavor they will absorb.

  8. After the recommended pickling time has passed, your pickled pears are ready to be enjoyed. Serve them as a condiment alongside cheeses, on a charcuterie board, or as a tasty accompaniment to meat dishes.

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I am constantly caught between two continents, with Mexico as my newfound home and Europe as my birthplace. These two worlds offer entirely different lives and captivating food cultures. It's a culina

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