Mango Pickle

Ingredients

• twenty-six mangoes
• one-half a pound of grated horse-radish
• one-half a pound of black mustard-seed
• one-half a pound of white mustard-seed
• one-half a pound of chopped onions
• one-half a pound of ginger
• half an ounce of tumeric
• half an ounce of cloves

Method

1. 1

   Cut mangoes open and remove seeds, soak in strong vinegar for five days.

2. 2

   Make a dressing with grated horse-radish, black mustard-seed, white mustard-seed, chopped onions, ginger, tumeric, and cloves.

3. 3

   Fill mangoes with the dressing, tie or sew them, and pour boiling vinegar over them daily for a week.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 54. The excerpt below is the record exactly as published.

ine, half a pint of white mustard-seed, one tea-cupful of grated horse-radish, one tea- cupful of black mustard-seed, two table-spoonfuls of celery- seed, and two table-spoonfuls of ground ginger; mix well to- gether, and add small white onions, small cucumbers, string- beans, and nasturtiums; sew up, place in jars, and pour boiling vinegar over them. Put one whole nutmeg in each jar after the peppers are in. Keep the peppers well cov- ered with vinegar, or they will become soft. Mrs. Laura C. Dimmitt. MANGO PICKLE. Take twenty-six mangoes; cut them open, and take out the seed ; put them in strong vinegar for five days. Make a dressing of one-half a pound each of grated horse-radish, black mustard-seed, white mustard-seed, chopped onions, and ginger, half a pint of mixed mustard, half an ounce of tumeric, and half an ounce of cloves

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