To Pickle Mangoes
Pick your musk-melons at a proper age, before they get too hard;
make a slit in the sides and take out the seeds with a tea-spoon;
boil a pickle of ground alum salt, that will bear an egg, and let
the melons lay in this a week; then make a new pickle, and let them
lay in it another week; then wash them, and scald them in weak
vinegar, or sour cider, with cabbage leaves around the kettle; put
them in a jar, and put the vinegar and leaves in with them; leave
them two days, then wipe them carefully, and to two dozen mangoes,
have an ounce of mace, one of cloves, some nasturtions, small
onions, scraped horse-radish, and mustard seed sufficient to fill
them; fill up the inside of each one, and tie them round with
strings. Put them in your kettle with strong vinegar, and let them
scald a few minutes; then put them in a wide-mouthed jar, and pour
the vinegar over; have them covered close, and they will keep good
for several years. Large green tomatoes make good mangoes,
previously salted and drained, when fill them as other mangoes.
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