Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

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 it; then put them in a pot, and pour the pot two-thirds full of sharp vinegar; pour sweet oil on the top till covered. The ingredients must be mixed with sweet oil. The spices, &c. mentioned, are sufficient for a dozen mangoes.