Mango Pickles. Mrs. W. H. Eckhart
[In this recipe, the term “mango” refers to green bell peppers.] Use either small muskmelons or sweet peppers; take out the insides, and lay them in strong salt water twenty-four hours; drain well. For filling, cut cabbage fine; salt it; let it stand one hour; wash with clear water, and drain well; add celery seed and ground cinnamon to taste. Fill the mangoes; tie closely; pack in stone jars. Then to one gallon of good cider vinegar, add three pounds of brown sugar; heat, and pour over the mangoes; repeat the heating of vinegar two or three mornings in succession.