Sweet Mango Pickle

Peel and quarter a hundred green mangoes, and steep them in salt for thirty-six hours; drain off the salt water, wipe the mangoes dry, and put them into a preserving-pan, with a seer or two pounds of sliced ginger, and half a seer of chilies finely sliced; pour in a syrup made of sugar and vinegar (half a seer of the former in two quarts of the latter), and allow the whole to simmer for ten to fifteen minutes; bottle when quite cold.

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