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Simple Melon Mangoes Cooking Recipe

Below is the quick and easy cooking recipe for Melon Mangoes.

There is a particular sort for preserving, which must be carefully distinguished. Cut a square small piece out of one side, and through that take out the seeds, and mix with them mustard-seed and shred garlic. Stuff the melon as full as the space will allow, replace the square piece, and bind it up with fine packthread, boil a good quantity of vinegar, to allow for wasting, with peppercorns, salt, and ginger. Pour the liquor boiling hot over the mangoes four successive days. And on the last day put flour of mustard, and scraped horseradish into the vinegar just as it boils up. Observe the Melon Mangoes that there is plenty of vinegar before it is stopped down, for pickles are soon spoiled if not well covered. Also the greater number of times that boiling vinegar is poured over them, the sooner they will be ready for eating. Mangoes should be pickled soon after they are gathered. Large cucumbers, called green turley, prepared as mangoes, are very excellent, and come sooner to table.


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