Home › The Principles of Cookery › Cucumber Mangoes

Cucumber Mangoes

Choose large, green cucumbers, not very ripe, cut a long narrow strip out of the side of each, and scoop out the seeds with a tea-spoon. Pound a few of these with a little scraped horse-radish, finely-shredded garlic, mustard-seed, and white pepper; stuff the hollows out of which the seeds came as full as they will hold, replace the strips, and bind them in their places with a little thread. Boil as much vinegar as will cover them, and pour it on them while hot; repeat this for three days. The last time boil the vinegar with half an ounce of mace, half an ounce of cloves, two ounces of pepper, two ounces of mustard-seed, a stick of horse-radish, and one clove of garlic to every half gallon of vinegar. Put the cucumbers into jars, pour the boiling liquid over them, tie the jars closely down, and set them aside for use. Time, four days. Probable cost of cucumbers, 6d. each when in full, season.