sweet and hot pickle recipe

Written BySheba G Updated On
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The Best sweet and hot pickle recipe

I started making sweet and hot pickle years ago because my garden kept giving me more green tomatoes and peppers than I could use. The first batch was a guess, a little sugar, a lot of vinegar, sliced onions and jalapenos, and my kitchen smelled like it for two days. It came out better than the jars I had been buying, so I kept making it, and now there is always one in the fridge door.

My kids are picky the way most kids are picky, and they still ask for this. My oldest piles it on burgers and grilled cheese, and my youngest picks out the onions and cucumbers and leaves the peppers on the side of the plate, which is fine with me. My husband eats it straight from the jar with a fork when he thinks nobody is watching. It works on a holiday table next to ham or turkey, and it works on a Tuesday with eggs and toast, which is really the reason I keep making it.

The recipe is built on fresh vegetables, vinegar, and spices, so you know exactly what is in the jar and you decide how much sugar goes in. Vinegar and peppers give it the tang and heat, and the vegetables stay crisp instead of turning to mush, so it adds texture to heavier food. It also uses up what is growing in the yard or sitting in the produce drawer, and a few jars will keep for months, which makes it a practical thing to have around and a good gift to hand someone at the holidays.

Sweet and Hot Mango Pickle

4.9 from 541 votes

Grated green mango simmers with sugar, toasted spices, and a generous hit of red chili until it turns glossy and jammy. The result is a pickle that hits sweet, sour, and hot all at once, and it gets better after a few days in the jar.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 24 (2-tablespoon servings)Cuisine: InternationalCalories: 90 kcal

🥘Ingredients

For the Pickle

1 lb firm green mangoes, peeled and coarsely grated (about 3 cups)
2 tbsp kosher salt
1 1/2 cups granulated sugar
1/2 cup mustard oil or neutral oil

For the Spice Mix

3 tbsp red chili powder
1 tbsp fennel seeds, freshly ground
1 tsp fenugreek seeds
1 tsp nigella seeds
1/2 tsp asafoetida
1 tbsp fresh ginger, grated
4 cloves garlic, minced
1/2 tsp ground turmeric

For the Tempering

1 tsp yellow mustard seeds
2 dried red chilies

👨‍🍳Directions

1Toss the grated mango with the salt in a large bowl and let it sit for 30 minutes, until it releases a pool of liquid at the bottom of the bowl. Drain the mango, reserving 2 tablespoons of the liquid.
2While the mango rests, toast the fenugreek seeds in a dry skillet over medium heat for 1 to 2 minutes, until they smell nutty and turn a shade darker. Crush them lightly with the back of a spoon.
3Heat the oil in a heavy-bottom saucepan over medium heat. Add the mustard seeds and dried red chilies and wait until the seeds begin to pop, about 30 seconds.
4Add the asafoetida, nigella seeds, ginger, and garlic to the pan. Cook for about a minute, until the garlic turns pale gold but has not browned.
5Pull the pan off the heat and stir in the turmeric and chili powder. Let the residual heat bloom the spices for 30 seconds so they do not scorch.
6Return the pan to medium heat and add the drained mango, sugar, and reserved mango liquid. Cook for 12 to 15 minutes, stirring often, until the mixture thickens and a spoon dragged across the pan bottom leaves a clear trail.
7Stir in the ground fennel and crushed fenugreek and cook for 2 minutes more. Taste and adjust with a pinch of salt or a splash more sugar while the pickle is still warm.
8Cool completely, then pack into sterilized jars, leaving half an inch of headspace. Seal and let the jars rest in a cool, dark spot for 2 to 3 days before opening so the flavors settle.

🔧Equipment

Box grater
Large mixing bowl
Heavy-bottom saucepan
Small dry skillet
Wooden spoon
2 sterilized glass jars with lids

📊Nutrition Facts (per serving)

🔥Calories: 90 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 0.5g

📝Notes

Nutrition figures are rough estimates for a 2-tablespoon serving and will vary with the size of your mangoes and how much sugar you use. Store opened jars in the refrigerator and always use a clean, dry spoon, which keeps the pickle from spoiling. If you want a hotter pickle, stir an extra teaspoon of chili powder into the cooled jar rather than adding it during cooking, so the heat stays bright. Green mangoes that are firm and barely fragrant work best here; a ripe, soft mango will turn the pickle to mush.

Watch Video Of How Sweet and Hot Mango Pickle Works

This sweet and hot pickle is one of those jars I keep making because it fits just about any occasion, from a quick weeknight dinner to a big family gathering. It brings that sweet heat everyone reaches for, and it sits on the table nicely next to almost anything you are serving. I like having a batch ready so there is always something to pass around when people show up hungry.

❓ Frequently Asked Questions About Sweet and Hot Mango Pickle

1. How long does sweet and hot pickle keep once it is made?

Stored in a sealed jar in the refrigerator, most sweet and hot pickles hold their quality for about three to four weeks. The vinegar and sugar keep the vegetables stable, but texture softens over time, so the crunch is best in the first two weeks. Always use a clean fork or spoon to lift pickles out of the jar rather than pouring from it, and discard the batch if you see mold, cloudy brine that was previously clear, or a fizzy, off smell.

2. Can I change the amount of sugar or chili to suit my taste?

Yes, and it is worth tasting the brine before you pour it over the vegetables. Start with the full amount of vinegar and salt, then dial the sugar up or down by a few tablespoons and add chili gradually until the heat feels right. Keep in mind that sugar balances acid and heat, so cutting it drastically will make the pickle taste sharper and the chili more aggressive.

3. Do I need to water bath can sweet and hot pickle?

If you plan to eat the jars within a month and keep them refrigerated, you can skip processing and simply let the jars cool before chilling. For shelf-stable jars stored in a pantry, the filled jars need a boiling water bath long enough to seal and sterilize the contents, following a tested pickling guideline for your jar size and altitude. When in doubt, refrigerate.

4. Why did my pickles turn out soft instead of crisp?

Soft pickles usually come from three things: vegetables that were past their prime, brine that was not acidic or salty enough, or heat that stayed on the vegetables too long. Choose firm, freshly picked produce, trim away any bruises, and chill the jars quickly once they are filled. Adding a grape leaf or a pinch of pickle crisp can help, but it will not rescue limp vegetables.

5. What vegetables work best in a sweet and hot pickle?

Cucumbers are the classic choice, but the same brine suits green beans, carrots, cauliflower, onions, peppers, and even firm green tomatoes. Cut everything into similar-sized pieces so the brine penetrates evenly, and keep denser vegetables like carrots in slightly smaller chunks than softer ones. Mixing a few varieties in one jar makes a good relish-style pickle, as long as each piece is fully submerged.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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