Indian Mangoes
- Small, green cantaloupes
- Brine
- White cabbage, very finely chopped
- Mustard seed
- Pepper
- Salt
- Horseradish, grated
- Vinegar
- Spices
Take small, smooth-skinned green cantaloupes, not larger than a turkey egg or an orange. Cut a round piece out of one side and scoop out all the seeds. Reserve the piece you cut out for a lid.
Parboil the melons in brine that will bear an egg, until a little tender. When done, take them out and dry them.
Fill them with chopped white cabbage seasoned with mustard seed, pepper, salt and grated horseradish. Put on the cover and tie them around with a soft cord.
Put them in vinegar with exactly the same spices as for chow-chow. Pour the vinegar over them hot to the point of boiling.
Parboil the melons in brine that will bear an egg, until a little tender. When done, take them out and dry them.
Fill them with chopped white cabbage seasoned with mustard seed, pepper, salt and grated horseradish. Put on the cover and tie them around with a soft cord.
Put them in vinegar with exactly the same spices as for chow-chow. Pour the vinegar over them hot to the point of boiling.
Submitted by Jul 25, 2010
15 min
30 min
45 min