Recipes > Preserves & Pickles > Mangoes



Mangoes are made from cucumbers, melons, peppers, tomatoes and peaches. The following recipe applies to all but the peaches. Select green or half grown melons and large green cucumbers, tomatoes, or peppers. Remove a narrow piece the length of the fruit, and attach it at one end by a needle and white thread, after the seeds of the mango have been carefully taken out. Throw the mangoes into a brine of salt and cold water strong enough to bear up an egg, and let them remain in it three days and nights, then throw them into fresh cold water for twenty-four hours. If grape leaves are at hand, alternate grape leaves and mangoes in a porcelain kettle (never a copper one) until all are in, with grape leaves at the bottom and top. Add a piece of alum the size of a walnut, cover with cider vinegar and boil fifteen minutes. Remove the grape leaves and stuff the mangoes. Prepare a cabbage, six tomatoes, a few small cucumbers and white onions, by chopping the cabbage and tomatoes and putting all separately into brine for twenty-four hours and draining thoroughly. After draining chop the cucumbers and onions. Drain the mangoes, put into each a teaspoonful of sugar, and two whole cloves. Add to the vegetable filling, one-fourth ounce each of ground ginger, black pepper, mace, allspice, nasturtium seed, ground cinnamon, black and white mustard, one-fourth cup of horseradish and one-fourth cup sweet oil. Bruise all the spices and mix with the oil, then mix all the ingredients thoroughly and stuff the mangoes, fit the piece taken out and sew in with white thread or tie it in with a string around the mango. Put them into a stone jar and pour over them hot cider vinegar sweetened with a pound or more of sugar to the gallon to suit the taste. If they are not keeping properly pour over again fresh hot vinegar.


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Vaughan's Vegetable Cook Book (1919).

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