To pickle Mangoes.
Cucumbers used for this purpose must be of the largest sort, and taken from the vines before they are too ripe, or yellow at the ends; cut a piece out of the side, and take out the seeds with an apple-scraper or tea-spoon; then put them into strong salt and water for eight or nine days, or till they are very yellow; stir them well two or three times each day, and put them into a pan, with a large quantity of vine leaves both over and under them; beat a little roach-alum very fine, and put it into the salt and water they came out of; pour it on your cucumbers, and set it upon a very slow fire for four or five hours, till they are pretty green; then take them out, and drain them in a hair sieve, and when they are cold, put to them a little horse-radish, then mustard-seed, two or three heads of garlic, a few pepper-corns, a few green cucumbers sliced in small pieces, then horse-radish, and the same as before-mentioned, till you have filled them; then take the piece you cut out, and sew it with a large needle and thread, and do all the rest in the same manner. Have ready the following pickle:—to every gallon of allegar put an ounce of mace, the same of cloves, two ounces of sliced ginger, the same of long pepper, Jamaica pepper, and black pepper, three ounces of mustard-seed tied up in a bag, four ounces of garlic, and a stick of horse-radish cut in slices; boil them five minutes in the allegar, then pour it upon your pickles, tie them down, and keep them for use.
