If your homemade pickle spoils in a few months, you’re not alone — but you’re also not following the timeless techniques that make pickles last for decades. Today, I’m sharing the tried-and-true recipe passed down by my mother-in-law — a method so effective, her mango pickle stays perfect for years without refrigeration. Start by washing and chopping raw mangoes into small, even pieces. Mix them with common salt and turmeric powder, then cover and let them sit overnight in a clean, dry utensil. This draws out the moisture naturally. By morning, the mangoes will have released water. Carefully separate the mango pieces from the liquid. Sun-dry the mango chunks during the day. In the evening, put them back into the same salty turmeric-infused liquid. Repeat this sun-dry and soak cycle for 2 to 3 days, or until the mangoes absorb all the liquid and turn slightly leathery. Take pure mustard oil, bring it to a smoking point to neutralize bitterness, and then allow it to cool completely. This...
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