Mangoes Pickled Whole

Peel and divide some large-sized mangoes sufficiently to admit of the stones being easily extracted; rub them over with salt, and expose them to the sun for two or three days; then dry them with a napkin, and stuff each mango with a few cloves of garlic, finely-sliced chilies and ginger, some cullungee seeds, a clove or two, and a stick or two of cinnamon; tie them securely with strong sewing cotton, and put them into bottles, with vinegar sufficient to cover them; cork the bottles well, and expose them to the sun for fifteen to twenty days. The pickle will be ready for use in three or four months. To prevent the pickle spoiling, it is not unusual to pour a tablespoonful or two of mustard oil over it when in the bottle.

< Previous Recipe       Next Recipe >