Pepper Mangoes

Ingredients

• large bell-peppers
• half a pint of salt
• two table-spoonfuls of saltpeter
• weak vinegar
• two heads of cabbage
• one tea-cupful of grated horse-radish
• one tea-cupful of black mustard-seed
• two table-spoonfuls of celery-seed
• two table-spoonfuls of ground ginger
• one whole nutmeg

Method

1. 1

   Cut slits in bell-peppers, remove seeds and pulp, pour boiling water over them, let stand for 24 hours, then drain.

2. 2

   Boil salt and saltpeter in weak vinegar, pour over peppers, scald daily for 5-6 days.

3. 3

   Fill with a dressing of chopped cabbage, mustard-seed, horse-radish, black mustard-seed, celery-seed, and ginger.

4. 4

   Sew up, place in jars, and pour boiling vinegar over them, adding nutmeg.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 53. The excerpt below is the record exactly as published.

PEPPER MANGOES. Take large bell-peppers (the best variety is the sweet), green and tender ; cut a slit in the side, take out the seed and pulp, and pour boiling water over them ; let them stand twenty-four hours, and drain off the water. Take half a pint of salt and two table-spoonfuls of saltpeter, boil in weak vinegar, and pour over the peppers, scalding them every morning for five or six days, or until green. Keep them well covered with grape or cabbage leaves. Then drain them and wipe dry, and fill them with a dressing made of The New Kentucky Rome Cook Book. 109 two heads of cabbage chopped fine, 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

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