Pepper Mangoes

Ingredients

• Take large green bell peppers
• Take 1 pint of salt
• 2 tablespoons of saltpeter

Method

1. 1

   Cut a slit in the side, remove the seed and pulp; pour boiling water over them.

2. 2

   Let stand 24 hours, then drain off the water.

3. 3

   Boil in weak vinegar and pour over the peppers, scalding them every morning for 5 or 6 days or until green.

4. 4

   Keep well covered with grape or cabbage leaves; then drain and wipe dry.

5. 5

   Fill with a dressing made of 2 heads of cabbage chopped fine, 0.5 pint of white mustard seed, 2 tablespoons of celery seed, 2 tablespoons of ground ginger.

6. 6

   Mix well together, add small white onions, small cucumbers, string beans.

7. 7

   Sew up, place in jar and pour boiling vinegar over them; put 1 whole nutmeg in each jar after placing in peppers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 199. The excerpt below is the record exactly as published.

Pepper Mangoes. Take large green bell peppers (the best variety is the sweet), that are tender, cut a slit in the side, remove the seed and pulp ; pour boiling water over them. Let stand 24 hours, then drain off the water. Take % pint of salt and 2 tablespoons of saltpeter

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