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Appetizer RecipesPreserves, Pickles 1 >  Green Mango Pickles (1904)


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[Note from Chef James - the 'mangos' referred to in this recipe are actually green peppers.  See Mango Facts & Trivia for the explanation]

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

Mrs. Henry C. Buckner

After having been in brine for several weeks, soak the mangoes in cold water for 2 days; then boil in vinegar, and let them stand in that vinegar for a week. After that, take the seed from them and fill them with the following spices:

1 pound of ginger, soaked in brine a day or two, or until soft enough to slice,

1 ounce of grain black pepper,

1 ounce of mace,

1 ounce of allspice,

1 ounce of cloves,

1 ounce of turmeric,

1/2 pound of garlic, soaked for a day or two in brine, then dried,

1 pint of grated horseradish,

1 pint of black mustard seed,

1 pint of white mustard seed.

Bruise all the spices and mix with teacup of olive oil. To each mango add 1 teaspoonful of brown sugar. This mixture will fill 4 dozen mangoes, having chopped up some of the indifferent ones to mix with the stuffing. Tie them up and pour over them best cider vinegar. After a month, add 3 pounds of brown sugar. Keep closely covered, and don't eat for a year.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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