Green Mango Pickles

Ingredients

• 1 pound of ginger
• 1 ounce of grain black pepper
• 1 ounce of mace
• 1 ounce of allspice
• 1 ounce of cloves
• 1 ounce of turmeric
• ^ pound of garlic
• 1 pint of grated horseradish
• 1 pint of black mustard seed
• 1 pint of white mustard seed
• 1 teaspoonful of brown sugar
• teacup of olive oil

Method

1. 1

   Soak mangoes in cold water for 2 days after brining.

2. 2

   Boil in vinegar for a week.

3. 3

   Remove seeds and fill with spices mixed with olive oil and brown sugar.

4. 4

   Tie up and cover with cider vinegar.

5. 5

   After a month, add brown sugar and keep covered for a year.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 74. The excerpt below is the record exactly as published.

GREEN MANGO PICKLES Mrs. Henry C. Btickner After having been in brine for several weeks, soak the mangoes in cold water for 2 days; then boil in vinegar, and let them stand in that vinegar for a week. After that, take the seed from them and fill them with the following spices: 1 pound of ginger, soaked in brine a day or two, or until soft enough to slice, 1 ounce of grain black pepper, 1 ounce of mace, 1 ounce of allspice, 1 ounce of cloves, 1 ounce of turmeric, ^ pound of garlic, soaked for a day or two in brine, then dried, 1 pint of grated horseradish, 1 pint of black mustard seed, 1 pint of white mustard seed. Bruise all the spices and mix with teacup of olive oil. To each mango add 1 teaspoonful of brown sugar

Cook this with the app: pantry check, scaling, and the assistant.