Pickled Mango, Peaches and Plums

• 1 gallon green tender mango, peach or plum
• 6 c. water
• 4 c. raw brown sugar
• 2 c. vinegar
• 3/4 c. Hawaiian salt
• 2 Tbsp. red coloring

Wash, peel, skin and slice mango in half. Peaches and plums are pickled whole. Mix all of the other ingredients and bring to a boil. When cooled, pour over fruits. Store in jars. To keep the pickled fruit longer, after 3 days, pour the liquid in a pot and simmer for a few minutes, cool, and pour over the fruit again. This process of heating the liquid can be repeated a couple of times to keep the fruit longer.