Pickled Mangoes. ✠
Young musk or nutmeg melons.
English mustard-seed two handfuls, mixed with
Scraped horseradish, one handful.
Mace and nutmeg pounded, 1 teaspoonful.
Chopped garlic, 2 teaspoonfuls.
A little ginger.
Whole pepper-corns, 1 dozen.
½ tablespoonful of ground mustard to a pint of the mixture.
1 teaspoonful sugar to the same quantity.
1 teaspoonful best salad oil to the same.
1 teaspoonful celery-seed.
Cut a slit in the side of the melon; insert your finger and extract all the seeds. If you cannot get them out in this way, cut a slender piece out, saving it to replace,—but the slit is better. Lay the mangoes in strong brine for three days. Drain off the brine, and freshen in pure water twenty-four hours. Green as you would cucumbers, and lay in cold water until cold and firm. Fill with the stuffing; sew up the slit, or tie up with pack thread; pack in a deep stone jar, and pour scalding vinegar over them. Repeat this process three times more at intervals of two days, then tie up and set away in a cool, dry place.
They will not be “ripe” under four months, but are very fine when they are. They will keep several years.