Home › The Principles of Cookery › Mangoes, Pickled

Mangoes, Pickled

Take a melon of the sort generally used for pickling, first seeing that it is not quite ripe; cut off a slice from the top, and carefully pick out all the seeds. Shred finely one ounce of garlic; mix it with two ounces of mustard-seed, and the seeds of the melon. Now put this back as a stuffing, place the top on, and bind it down. Boil, in two quarts of best vinegar, one ounce of Jamaica peppers, one ounces of whole allspice, one ounce of bruised ginger, and a tea-spoonful of salt; when boiling pour it over the melon. The same vinegar must be put into a saucepan, boiled up again, and thrown over the melon for three successive days, or more if possible; then tie down with bladder to exclude the air.