(Since 1999)


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesPreserves, Pickles 1 >  Mango Pickles (1893)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


From The Jamaica Cookery Book - Caroline Sullivan (1893)

Green Mangoes
Salt and water
Fresh water
Stuffing of mustard seeds
Dried garlic, Scraped horse-radish or cayenne pepper, Bruised ginger, Allspice, Vinegar, Turmeric, Cloves, Mace, Nutmeg, Pepper, Garlic

Take the mangoes so green as to cut easily; open on the narrow end.

Lay them in a vessel of salt and water (strong enough to float an egg) for nine days, or till they turn yellow; exclude the air by close covering to prevent their turning soft.

Then take them out of the brine for a few hours.

Wipe them quite dry and stuff the inside with the following ingredients: mustard seeds, scraped horse-radish or cayenne pepper, dried garlic, bruised ginger, powdered turmeric, powdered allspice; equal quantities of each for the number you intend to make. Mix all together and fill.

NOTE: There will be no occasion to tie the mangoes if not cut too open.

Boil up as much strong vinegar as will cover them, and to every gallon (or like proportion) put the ounce of powdered turmeric and put on the mangoes.

Let them remain for twelve days, then add four pints of vinegar in which you have previously boiled four ounces of cloves, mace, nutmeg and pepper.

Beat together.

Pour on the whole quite hot and add four ounces of peeled garlic.

Tie up the whole very close and in six months' time the pickles will be fit for use.

After stuffing the mangoes are put in a jar.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages