Pickled mock mangoes
Source of Recipe
Old cookbook
Pick 2 dozen musk melons at a proper age before they become too hard. make a slit in the sides and remove seeds. Boil a pickle of alum salt that will float an egg. Place melons in it for a week. wash them. Scald them in weak vinegar or sour cider, with cabbage leaves around the kettle. place in a jar with the vinegar and leaves. Let set for 2 days. Wipe them carefully.
Use an ounce of mace and one of cloves, some nasturtium petals, small onions, scraped horseradish and mustard seed to fill them. Tie up with kitchen twine.
Put them in the kettle with vinegar, and scald them a few minutes.place in canning jars and pour vinegar over them. seal ( 15 minutes)for quart jars.
Green tomatoes can also be prepared in this way.
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