PICKLE MANGO (BURONG MANGGA)

           1 kilo green mangoes

           1/4 cup salt

            2 cup boiled water

      Wash and peel mangoes, or leave unpeeled.

      Sliced off pulp from seeds and then cut 1/2

             inch crosswise.

      Pack in a clean 4 quart jar.

      Add brine made out salt and boiled water.

      Keep all mango pieces immersed in brine, 

          following the setup for fermented cucumber.     

Ferment for a week or until mango is translucent.

      Remove white scum of molds as it forms.

      Drain mangoes from the acid brine.

      Pack in sterilized jars.

      Boil the brine and pour into jar of mangoes.

      Leaving 1/4 inch head-space.

           NOTE:

      Unless  packed in almost saturated salt, burong

            manga is prone to softening.

      With low brine concentrated, it is more satisfactorily

            stored in the refrigerator although this is rather 

            impractical when other more perishable foods 

            need cool storage.