Pepper Mangoes

Ingredients

• two dozen full-grown pods of red pepper
• one tablespoonful of salt
• one teaspoonful of pulverized mustard seed
• one teaspoonful of grated horseradish
• one teaspoonful of black pepper
• one tablespoonful of made mustard

Method

1. 1

   Cut out stems and scrape seeds from peppers.

2. 2

   Soak in brine for 24 hours.

3. 3

   Drain and make a dressing of chopped cabbage, seasoned with salt, mustard seed, horseradish, black pepper, and made mustard.

4. 4

   Stuff peppers, sew stems on, pack in a jar, cover with vinegar, and let stand for two weeks.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 128. The excerpt below is the record exactly as published.

ee tablespoonfuls of salt and enough good cider vinegar to cover the whole. Stir well together and put into pickle bottles. Ready for use in two days, or will keep for Winter use. Pepper Mangoes, — Two dozen full-grown pods of red pepper. Cut out the stems with a sharp knife and scrape out the seeds. Lay the pods in brine and let soak for 24 hours. Drain, Make a. dressing of finely chopped cabbage, enough to fill the peppers, seasoned with one table- spoonful each of salt and pulverized mustard seed, one, teaspoonful of grated horseradish, qne teaspoonful of black pepper and one tablespoon- ful of made mustar

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