Recipes > Preserves & Pickles > Pepper Mangoes

Pepper Mangoes


  • large green peppers
  • 1 head of cabbage
  • 1 cup of mustard seed
  • 2 tablespoons of grated horseradish
  • 1 nutmeg grated
  • 1 clove of garlic grated
  • pinch of ground ginger
  • 12 whole peppercorns
  • 1/2 tablespoon of prepared mustard
  • 1 teaspoon of sugar
  • 1/2 teaspoon of best salad oil
  • vinegar


Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers. Chop up cabbage after boiling it in salt water. When cold add mustard seed, horseradish, nutmeg, garlic, ground ginger, peppercorns, prepared mustard, sugar and salad oil. Lay the peppers in strong salt brine for three days; then drain off the brine and lay them in fresh water for twenty-four hours. Fill the peppers with the above mixture, sew or tie them up with strong thread, pack them in a large stone jar and pour scalding vinegar over them. Repeat this process three times more, at intervals of three days. Then tie up the jar and set it away in a cool, dry place for three months.


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The International Jewish Cook Book (1919).

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