Recipes > Preserves & Pickles > Pepper Mangoes

Pepper Mangoes


Take fully grown green peppers, cut a slit in the side of each and take out the seeds; make a strong brine and lay them in it for three days; then soak them in clear water a day and night; pack them in a jar, and pour boiling vinegar over them with a piece of alum; let them stay in this three days, when boil the vinegar again, and pour over them; when they are green, stuff them with chopped cabbage, mustard seed, cloves, horse-radish, pepper, and a small onion in each; tie them up, put them in a jar; boil fresh vinegar and pour over.

Observe always to have the kettle you boil vinegar in well cleaned; never put pickles in common earthen-ware, as the glazing is poisonous.


Print recipe/article only


Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.

comments powered by Disqus