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Pin Money Mangoes

Cut out a small cube from one end of each mango. The cube should be about one third an inch in diameter. With a skewer remove the soft center, through this opening. Cover the mangoes with salted water (usual proportions), and let stand over night, then drain. If the fruit is firm, let cook in boiling water until tender. Take, for each ten mangoes, one of the prepared mangoes; chop fine, add half the bulk, each, of cleaned dried currants, mixed white mustard, and celery seeds. Before using the seeds, let them stand in boiling water to cover fifteen minutes, then drain and mix with the currants and use to fill the mangoes. Put the cubes back in place, then run through each a piece of wooden toothpick to hold it in place. Pack the mangoes in a porcelain saucepan; make a syrup, using one pint of sugar to each three pints of vinegar, and pour this, boiling hot, over the mangoes. Let stand until next day. Then drain off the syrup, reheat, and pour it over the mangoes. Repeat this process three or four days. Then let the whole come to the boiling point and store in jars, as canned fruit. When storing the mangoes in the jars, add half a dozen or more small red peppers to each jar.

Vinegar and water, half and half, may be used for cooking the mangoes.