Recipes > Preserves & Pickles > Melons or Cucumbers, as Mangoes

Melons or Cucumbers, as Mangoes


Pour over your melons or other vegetables boiling hot salt and water, and dry them the next day; cut a piece out of the side; scrape away the seed very clean; and fill them with scraped horseradish, garlic, and mustard seed; then put in the piece, and tie it close. Pour boiling hot vinegar over them, and in about three days boil up the vinegar with cloves, pepper, and ginger: then throw in your mangoes, and boil them up quick for a few minutes; put them in jars, which should be of stone, and cover them close.

The melons ought to be small and the cucumbers large. Should they not turn out green enough, the vinegar must be boiled again.


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The Lady's Own Cookery Book (1844).

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