The Blue Grass Cook Book

page 304

      GREEN MANGO PICKLES
Mrs. Henry C. Buckner

After having been in brine for several weeks, soak the mangoes in cold water for
2 days; then boil in vinegar, and let them stand in that vinegar for a week.
After that, take the seed from them and fill them with the following spices:

  1 pound of ginger, soaked in brine a day or two, or until soft enough to
  slice,

  1 ounce of grain black pepper,

  1 ounce of mace,

  1 ounce of allspice,

  1 ounce of cloves,

  1 ounce of turmeric,

  1/2 pound of garlic, soaked for a day or two in brine, then dried,

  1 pint of grated horseradish,

  1 pint of black mustard seed,

  1 pint of white mustard seed.

Bruise all the spices and mix with teacup of olive oil. To each mango add 1
teaspoonful of brown sugar. This mixture will fill 4 dozen mangoes, having
chopped up some of the indifferent ones to mix with the stuffing. Tie them up
and pour

< last page | next page >

Classic
Cook Books