Mangoes

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
for pickling cucumbers
for the pickle
Instructions (13)
  1. Cut a piece out of the side of the cucumbers, and take out the seeds with an apple-corer, or a tea-spoon.
  2. Put them into very strong salt and water for eight or nine days, or till they are yellow.
  3. Stir them well two or three times every day.
  4. Put them into a pan with a large quantity of vine leaves both over and under them.
  5. Beat a little roach-allum very fine, and put it into the salt and water they came out of.
  6. Pour it on your cucumbers, and set them upon a very slow fire for four or five hours, till they are pretty green.
  7. Take them out, and drain them in a hair sieve.
  8. When they are cold, put to them a little horse-radish, then mustard-seed, two or three heads of garlic, a few pepper-corns, a few green cucumbers sliced in small pieces, then horse-radish, and the same as before mentioned till you have filled them.
  9. Take the piece you cut out, and sew it on with a large needle and thread.
  10. Do all the rest in the same manner.
To make the pickle
  1. To every gallon of vinegar put an ounce of mace, the same of cloves, two ounces of sliced ginger, the same of long pepper, Jamaica pepper, three ounces of mustard-seed tied up in a bag, four ounces of garlic, and a stick of horse-radish cut in slices.
  2. Boil them five minutes in the vinegar.
  3. Pour it upon your pickles, tie them down close, and keep them for use.
Original Text
Mangoes. THE proper cucumbers to be used for this purpose are those of the largest sort, which must be taken from the vines before they are too ripe, or yellow at the ends. Cut a piece out of the side, and take out the seeds with an apple-corer, or a tea-spoon. Then put them into very strong salt and water for eight or nine days, or till they are yellow. Stir them well two or three times every day, and put them into a pan with a large quantity of vine leaves both over and under them. Beat a little roach-allum very fine, and put it into the salt and water they came out of. Pour it on your cucumbers, and set them upon a very slow fire for four or five hours, till they are pretty green. Then take them out, and drain them in a hair sieve, and when they are cold, put to them a little horse- radish, then mustard-seed, two or three heads of garlic, a few pepper-corns, a few green cucumbers sliced in small pieces, then horse-radish, and the same as before mentioned till you have filled them. Then take the piece you cut out, and sew it on with a large needle and thread, and do all the rest in the same manner. Have ready the following pickle: To every gallon of vinegar put an ounce of mace, the same of cloves, two ounces of sliced ginger, the same of long pepper, Jamaica pepper, three ounces of mustard-seed tied up in a bag, four ounces of garlic, and a stick of horse-radish cut in slices. Boil them five minutes in the vinegar, then pour it upon your pickles, tie them down close, and keep them for use.
Notes
—