Fermented Mango Chili Probiotic Pickles With Electrolytes
Boost your gut health and get a dose of electrolytes with my easy Fermented Mango Chili Probiotic Pickles recipe! With Mango Chili LMNT Electrolytes, these pickles are perfectly flavored and provide sodium, potassium, and magnesium for effective hydration.
- Prep Time: 10 minutes
- fermentation time: 2 weeks
- Total Time: 336 hours 10 minutes
- Yield: 32 ounces
- Category: fermented vegetables
- Method: fermentation
Ingredients
- 360 grams cucumber
- 100 grams fresh mango
- 20 grams minced shallot
- a pinch of red pepper flakes (optional)
- 27 grams salt
- 1 packet LMNT Chili Mango Electrolytes
- 320 grams water
Instructions
- This recipe at 1x works best with a 32-ounce wide-mouth jar. Please see the equipment recommendations above. Please use the right type of cucumber. The recommendations can be found in the first paragraph of the blog post. Please also read the slicing recommendations.
- Wash all of your fermentation equipment (jar, weight and lid)
- Wash your cucumbers in cool water.
- Slice your cucumbers either as ripple-cut chips or as spears/halves. Peel and chop the mango.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Weigh out the designated amount of cucumbers, shallot and mango.
- Add the cucumbers, mango, shallots, and the designated amount of water to the jar.
- Place a small bowl on your scale and tare/zero the scale.
- Weigh out the salt. Then add the salt to the jar of cucumber, mango and water. Add the packet of LMNT mango chili electrolytes. Add a pinch of red pepper flakes if you like it spicy.
- Place the standard mason jar lid on the jar and secure it. Shake the jar vigorously for 2 minutes to dissolve all the salt.
- Remove the lid. Place your clean fermentation weight in the jar, making sure to submerge the cucumber pieces and weight fully in the liquid.
- Secure the lid to the jar. You will need to burp the jar daily when it is bubbling. You do not need to tighten it all the way. Just secure the lid but leave it ever so slightly loose, so the gas doesn’t build up too much.
- Let the pickles ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
- After 2 weeks, remove the fermentation weight and smell and taste test. Your fermented pickles should smell pleasantly sour and be lightly sweet from the LMNT mango chili electrolytes.
- Store in the fridge.
