Cucumber Mangoes Recipe

Instructions

1. Choose large, green cucumbers, not very ripe, cut a long narrow strip out of the sides, and scoop out the seeds with a teaspoon.
2. Pound a few of these with a little scraped horseradish, finely shred garlic, mustard seed, and white pepper; stuff the hollows out of which the seeds came as full as they will hold, replace the strips, and bind them in their places with a little thread.
3. Boil as much vinegar as will cover them, and pour it on them while hot; repeat this for three days.
4. The last time boil the vinegar with half an ounce of mace, half an ounce of cloves, 2 ounces of pepper, 2 ounces of mustard seed, a stick of horseradish, and 1 clove of garlic to every half gallon of vinegar.
5. Put the cucumbers into jars, pour the boiling liquid over them, tie the jars closely down, and set them aside for use.
6. Time, four days.

• Easiest Finger Appetizers
• Ideas for Dinner Tonight
• Ideas for Finger Buffets

• French Toast Recipe 1
• French Toast Recipe 2
• French Toast Recipe 3
• Basic Pancakes Recipe
• Pancakes Recipe

• Fried Cucumbers Recipe
• Smothered Cucumbers Recipe
• Cucumbers %22alla Toscana%22 Recipe
• Pickled Ripe Cucumber Rings Recipe
• Cucumber Jelly Recipe