Oil Mangoes
- First group:
- 1 lb race ginger, well soaked, beaten & dried
- 1 lb horseradish
- 1 lb white mustard seed
- 1 lb black mustard seed
- 2 ounces ground mustard
- 2 ounces black pepper
- 2 ounces turmeric
- 2 ounces cloves
- 1/2 ounce mace
- 1 ounce celery seed
- 2 lbs sugar
- Other:
- Olive oil
- Mangoes
- Brine
- Vinegar
- Grape leaves
- Weak vinegar
Beat the ingredients in the first group together in a mortar. Mix the mustard with as much olive oil as will make a paste.
After the mangoes have been in brine for 2 weeks and greened* as you would cucumbers, stuff them. If any filling is left, sprinkle between the layers in the jar. Pour over as much vinegar as will cover them.
*To green the mangoes, line a brass kettle with grape leaves. Pour weak vinegar on the cucumbers. You can weaken the vinegar by adding 2 quarts of water to each quart of vinegar. Cover with grape leaves and boil for a little while.
After the mangoes have been in brine for 2 weeks and greened* as you would cucumbers, stuff them. If any filling is left, sprinkle between the layers in the jar. Pour over as much vinegar as will cover them.
*To green the mangoes, line a brass kettle with grape leaves. Pour weak vinegar on the cucumbers. You can weaken the vinegar by adding 2 quarts of water to each quart of vinegar. Cover with grape leaves and boil for a little while.
Submitted by Jan 1, 2010
15 min
30 min
45 min