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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.

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