Mango Pepper Pickle

Ingredients

• Select peppers of good size
• two quarts green tomatoes
• one quart red tomatoes
• three white onions
• one red pepper
• a hard head of cabbage
• three quarters pound sugar
• two tablespoonfuls freshly grated horse radish
• one-half teaspoonfuls each of ground white pepper
• mace
• celery seed
• two tablespoonfuls of white mustard seed

Method

1. 1

   Cut tops off peppers, remove seeds, and soak in brine for two days.

2. 2

   Rinse, dry, and fill with the mixture of chopped vegetables.

3. 3

   Pack in jars and cover with scalded vinegar.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 31. The excerpt below is the record exactly as published.

MANGO PEPPER PICKLE. Select peppers of good size, rejecting any withered, dark ones. With a sharp pen knife cut a circle round the stem and take it out whole; remove all the seeds and replace the stem, fastening it with a singlestitch. Makea brine strong enough to float an egg, put in the peppers and let them Stand in it fortwo days. Rinse and dry them, then fill with the following mixture: FILLING. Chop together two quarts green tomatoes, one quart red tomatoes, three white onions, one red pepper anda hard head of cabbage; sprinkle well. with salt, put in a cheesecloth bag, lay a heavy weight on it and let stand for tweny-four hours; then add three quarters pound sugar, two table- spoonfuls freshly grated horse radish, one-half teaspoonfuls each of ground white pepper, mace and celery seed, two table- spoonfuls of white mustard see

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