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Classic
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page 156
To Pickle Mangoes.
Pick your musk-melons at a proper age, before they get too hard; make a slit in
the sides and take out the seeds with a tea-spoon; boil a pickle of ground alum
salt, that will bear an egg, and let the melons lay in this a week; then make a
new pickle, and let them lay in it another week; then wash them, and scald them
in weak vinegar, or sour cider, with cabbage leaves around the kettle; put them
in a jar, and put the vinegar and leaves in with them; leave them two days, then
wipe them carefully, and to two dozen mangoes, have an ounce of mace, one of
cloves, some nasturtions, small onions, scraped horse-radish, and mustard seed
sufficient to fill them; fill up the inside of each one, and tie them round with
strings. Put them in your kettle with strong vinegar, and let them scald a few
minutes; then put them in a wide-mouthed jar, and pour the vinegar over; have
them covered close, and they will keep good for several years. Large green
tomatoes make good mangoes, previously salted and drained, when fill them as
other mangoes.
For Pickling Mangoes with Oil and Vinegar.
Cut a square piece out to remove the inside; lay them in salt and water nine or
ten days, and afterwards green them as any other pickle. For stuffing, take two
ounces of garlic, dried and pulverized, two ounces of horse-radish, prepared as
the garlic, two ounces of nutmegs, two ounces of cloves, two ounces of mace, two
ounces of whole mustard seed. When the mangoes are large, put a small cucumber,
and two beans in each. Wipe each mango perfectly dry before the stuffing is put
in; sew each up, and tie twine around
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