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page 163
the top. Boil vinegar sufficient to cover them, with a cup of brown sugar, and
pour over the mangoes. Do this three mornings, then seal.
CHOWCHOW. (Superior English Recipe.)
This excellent pickle is seldom made at home, as we can get the imported article
so much better than it can be made from the usual recipes. This we vouch for as
being as near the genuine article as can be made: One quart of young, tiny
cucumbers, not over two inches long, two quarts of very small white onions, two
quarts of tender string beans, each one cut in halves, three quarts of green
tomatoes, sliced and chopped very coarsely, two fresh heads of cauliflower, cut
into small pieces, or two heads of white, hard cabbage.
After preparing these articles, put them in a stone jar, mix them together,
sprinkling salt between them sparingly. Let them stand twenty-four hours, then
drain off all the brine that has accumulated. Now put these vegetables in a
preserving kettle over the fire, sprinkling through them an ounce of turmeric
for coloring, six red peppers, chopped coarsely, four tablespoonfuls of mustard
seed, two of celery seed, two of whole allspice, two of whole cloves, a coffee
cup of sugar, and two-thirds of a teacup of best ground mixed mustard. Pour on
enough of the best cider vinegar to cover the whole well; cover tightly and
simmer all well until it is cooked all through and seems tender, watching and
stirring it often. Put in bottles or glass jars. It grows better as it grows
older, especially if sealed when hot.
PICKLED ONIONS.
Peel small onions until they are white. Scald them in salt and water until
tender, then take them up, put them into wide-mouthed bottles, and pour over
them hot spiced vinegar; when cold, cork them close. Keep in a dry, dark place.
A tablespoonful of sweet oil may be put in the bottles before the cork. The best
sort of onions for pickling are the small white buttons.
PICKLED MANGOES.
Let the mangoes, or young musk-melons, lie in salt water strong enough to bear
an egg, for two weeks; then soak them in pure water for two days, changing the
water two or three times; then remove the seeds and put the mangoes in a kettle,
first a layer of grape leaves, then mangoes, and so on until all are in,
covering the top with leaves; add a lump of alum the size of a hickory nut; pour
vinegar over them and boil them ten or fifteen minutes; remove the leaves and
let the pickles stand in this vinegar for a week; then stuff them with the
following mixture: One pound of ginger soaked in brine for a day or two, and cut
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