Pepper Mangoes
From Virginia Cookery-book, 1884
Serves 6
Fill the jar with cold cider vinegar after pouring the hot vinegar.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 121. The excerpt below is the record exactly as published.
Pepper Mangoes. A large pepper is grown especially for this purpose. Put your peppers in brine for several weeks after the seed has been extracted, by cutting a slit in the side, which must be sewed up after the mangoes are stuffed. Take them out of the brine and soak in clear water for a day and night; scald them in vinegar, and let them stand three days ; prepare the stuffing as for any other mangoes, only adding besides some cabbage chopped, small snaps, anfl 268 VIRGINIA COOKERY-BOOK, tiny cucumbers, at pleasure. When the peppers are filled and stitched up put them in a jar ; whatever spices you have left from stuffing, put in a thin muslin bag and boil in one quart of vinegar
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