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GREEN MANGO PICKLES (1904)

[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)

GREEN MANGO PICKLES
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'
http://digital.lib.msu.edu/projects/cookbooks/