Pepper Mangoes

Ingredients

• Green peppers
• 2 tablespoons white mustard
• Brine seed
• 1 quart chopped cabbage
• 1 tablespoon cinnamon
• 1 tablespoon salt
• 1 cup sugar
• 1 tablespoon cloves
• Vinegar

Method

1. 1

   Remove the stem ends of green peppers, carefully extract the seeds and midribs and lay the peppers in strongly salted water for twenty-four hours.

2. 2

   Chop the cabbage fine and add the salt, mustard seed, cloves, cinnamon and sugar, mixing them well.

3. 3

   Drain the peppers, stuff them with the prepared cabbage, replace the pepper caps and tie them in position.

4. 4

   Pack the peppers in a stone jar and cover them with strong cold vinegar.

5. 5

   They will be ready to use in two or three weeks.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 95. The excerpt below is the record exactly as published.

cups sugar 1 pint black raspberries Combine all the ingredients, and cook until thick and clear. GRAPE CONSERVE 2 pints grapes 2-/2, cups sugar 2 oranges i cup walnut-meats I cup seeded raisins Wash, stem, and seed the grapes. Slice the oranges very thin, and add to the grapes. Add the raisins and sugar and cook until the mixture is transparent and thick. Add the chopped walnut-meats. Pack while hot in hot, clean jars and seal. MINT JELLY Wash the mint and chop it fine. To each cup of chopped mint add one-fourth cup sugar and one-fourth cup water and let it stand overnight or for several hours. Place it over the heat and bring it to the boiling-point. Make apple jelly, using two-thirds cup sugar to each cup of apple-juice. When the jelly test is observed, add green vegetable coloring and one or two tablespoons of the prepared mint for each quart of apple-juice. SUGGESTIONS FOR CONSERVES, MARMALADES AND PRESERVES 1. One part peaches, three parts oranges, one part rhubarb, with nut-meats. 2. Equal parts peaches and plums, with nut-meats. 3. Two parts peaches, one part pineapple, one part rhubarb. 4. Equal parts peaches and apricots, with nut-meats. 5. Pears and ginger. 6. Two parts pears, one part orange, and one part pineapple. 7. Two pounds quinces, two oranges. 8. Equal parts grapes and crab apples, with nuts. 9. Equal parts plums and crab apples. 10. Apples with mint and nuts. 11. Two pounds figs, three pounds rhubarb, one lemon, one orange. 12. One part peaches, one part pineapple, one part white grapes with nuts. PICKLES AND RELISHES PICKLED NASTURTIUM SEEDS Use green nasturtium seeds, and in picking retain a short length of stem on each. Lay the seeds in cold salted water for two days (two tablespoons salt to one quart water), then place them in cold water for another day. Drain well and place the seeds in a glass jar, cover with vinegar heated to the boiling- point, and close the jar tightly. In a few days the seeds will be ready to use. They are an excellent substitute for capers. PEPPER MANGOES Green peppers 2 tablespoons white mustard Brine seed I quart chopped cabbage i tablespoon cinnamon I tablespoon salt i cup sugar I tablespoon cloves Vinegar

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