Sweet Mango Pickle

Ingredients

• three pounds of sugar
• a half gallon of vinegar
• a half gallon of water
• one quart of chopped cabbage
• one onion chopped fine
• one pint of white mustard-seed
• half an ounce of cloves
• half an ounce of mace
• one ounce of cinnamon
• one ounce of celery-seed

Method

1. 1

   Prepare mangoes by soaking in salt-water, rinsing, and layering with grape leaves and alum.

2. 2

   Cover with vinegar and water, scald until green, then scrape out contents.

3. 3

   Fill with a dressing of cabbage, onion, mustard-seed, spices, and pour over heated vinegar and sugar.

4. 4

   Keep under vinegar.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 59. The excerpt below is the record exactly as published.

SWEET MANGO PICKLE. Have the mangoes young and tender ; let them lie in salt- water four or six days. Rinse them off, and place them in a preserving-kettle, with alternate layers of grape leaves, sprinkling a tea-spoonful of alum over each layer. Take equal parts of vinegar and water, and pour over enough to cover them well. Let them scald, but not boil, until green ; then lay them in cold water ; when cool, open them and scrape out the contents. (Peel melons, but not cucumbers.) Put them into a stone jar ; take a half gallon of vinegar, a half gallon of water, and three pounds of sugar, and heat to boiling and pour over them. Let them stand a day and night; draw off the vinegar, heat it, and pour it over them again, repeating the process three mornings. Make a dress- ing of one quart of chopped cabbage, one onion chopped fine, one pint of white mustard-seed, half an ounce of cloves, half an ounce of mace, one ounce of cinnamon, and one ounce of celery-seed

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