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.
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