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Pickled Mangoes

Remove the peel from as many mangoes as may be required, cut them into halves to remove the stones, rub well with salt, and put them in the sun for two or three days. Wipe well, and stuff each with a mixture of two cloves of garlic, two cloves, one stick of cinnamon, a few slices of green ginger and green peppers, and a few onion seeds pounded together in a mortar; fasten the heads together with thin thread or cotton, put them into wide-mouthed bottles, pour over sufficient vinegar to cover, cork down tightly, and stand them in the sun for about twenty days. One or two tablespoonfuls of mustard oil, if poured over the pickle before adding the vinegar, will prevent its spoiling. The pickle will not be ready for use until it has been in the bottles for two or three months, or possibly four months.