Pickled Mangoes

Ingredients

• small round musk melons
• a small piece of alum
• a small clove of garlic
• scraped horseradish
• white mustard seed
• mace
• nutmeg pounded
• green ginger cut small
• pepper
• turmeric
• sweet oil
• boiling vinegar

Method

1. 1

   Cut a piece from the top of the musk melons, remove seeds, and soak in brine for 10 days.

2. 2

   Drain, fill with a mixture of horseradish, mustard seed, mace, nutmeg, ginger, pepper, turmeric, and sweet oil.

3. 3

   Replace the top and sew shut, then place in jars and cover with boiling vinegar.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 479. The excerpt below is the record exactly as published.

PICKLED MANGOES. Cut a round piece out of the top of small round musk melons and extract the seeds. Then tie the pieces on again with a thread and put in a strong brine for ten days. Drain and wipe, put them into a kettle with nice leaves under and over them, adding a small piece of alum and put over a slow fire to green, keeping them tightly covered. To fill, make a dressing of scraped horseradish, white mustard seed, mace, nutmeg pounded, green ginger cut small, pepper, turmeric and sweet oil. Fill the mangoes with this mixture, putting a small clove of garlic into each one of them, replacing the pieces at the opening and sewing them in with strong thread. Put into stone jars and pour boiling vinegar

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