Mango Pickles. Mrs. W. H. Eckhart. Recipe

Mango Pickles Recipe by Mrs. W. H. Eckhart

History and Fun Facts:
Mango pickles have a long history and are enjoyed in many different cultures around the world. Contrary to what the name suggests, in this recipe, the term "mango" refers to green bell peppers. This variation of mango pickles provides a delightful twist to the traditional recipe.

The practice of pickling fruits and vegetables dates back thousands of years, as it was an effective way to preserve produce before the advent of refrigeration. Pickling not only extended the shelf life of foods but also added unique flavors and tanginess to the preserved ingredients.

Now, let's dive into the recipe itself:

- Green bell peppers (also referred to as "mangoes")
- Small muskmelons or sweet peppers
- Salt
- Cabbage
- Celery seed
- Ground cinnamon
- Good cider vinegar
- Brown sugar


1. Begin by preparing the "mangoes." Choose small muskmelons or sweet peppers as a substitute for mangoes in this recipe. Cut off the tops and remove the insides of the peppers.

2. Once the peppers are hollowed out, place them in a bowl or container filled with strong saltwater. Allow them to soak in the saltwater for twenty-four hours. This process helps to remove any bitterness and enhances the flavor.

3. After the soaking time, drain the peppers well to remove excess saltwater.

4. Next, prepare the filling for the mangoes. Finely chop the cabbage and sprinkle it with salt. Let the cabbage stand for about one hour. The salt will draw out excess moisture.

5. After an hour, rinse the cabbage with clear water to remove the salt. Make sure to drain the cabbage thoroughly.

6. Now, it's time to season the cabbage filling. Add celery seed and ground cinnamon to taste. The celery seed adds a unique flavor, while the cinnamon adds warmth and complexity to the filling.

7. Fill each hollowed-out pepper with the seasoned cabbage filling. Pack the filling tightly to ensure the mangoes are fully stuffed.

8. Once all the mangoes are filled, tie them closed to secure the stuffing. You can use kitchen twine or any other food-safe material to tie them up.

9. Prepare stone jars for packing the mangoes. Clean and sanitize the jars thoroughly to ensure a safe preservation process.

10. In a separate pot, heat one gallon of good cider vinegar. Add three pounds of brown sugar to the heated vinegar and allow it to dissolve completely.

11. Pour the heated vinegar and sugar mixture over the mangoes in the stone jars. Ensure that all the mangoes are fully covered by the vinegar solution.

12. Repeat the process of heating the vinegar and sugar mixture for two to three mornings in succession. This step helps to enhance the flavor and preserve the mango pickles.

13. After the final heating process, seal the jars tightly and let them cool at room temperature. The flavors will continue to develop over time.

Enjoy your homemade mango pickles as a side dish, condiment, or a flavorful addition to your favorite recipes!

Similar Recipe Dishes:
If you enjoy making and consuming pickled vegetables, you might also enjoy experimenting with other pickling recipes. Some popular options include:

1. Cucumber Pickles: Cucumbers are a classic choice for pickling. Prepare them with spices like dill and garlic for a tangy and refreshing treat.

2. Carrot and Radish Pickles: These colorful pickles add a vibrant crunch to salads and sandwiches. Spiced with cumin and coriander, they provide a delightful twist.

3. Spicy Pepper Pickles: If you love heat, try pickling hot peppers. Infuse them with spices like chili flakes and peppercorns for a fiery kick.

4. Mixed Vegetable Pickles: Get creative and pickle a variety of vegetables like cauliflower, green beans, and pearl onions together. The combination of flavors and textures makes for a delicious medley.

Remember, pickling is not limited to just cucumbers! Explore different vegetables and spices to create your own unique pickling recipes.



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