These recipes appeared in the November 1862 issue of Godey’s Lady’s Book.
INDIAN OR MIXED PICKLES — MANGO OR PICALILLI
The flavoring ingredients of Indian pickles are a compound of curry powder, with a large proportion of mustard and garlic.
The following will be found something like the real mango pickle, especially if the garlic be used plentifully. To each gallon of the strongest vinegar put four ounces of curry powder, same of flower of mustard (some rub these together with half a pint of salad oil), three of ginger, bruised, and two of turmeric, half a pound (when skinned) of eschalots slightly baked in a Dutch oven, two ounces of garlic prepared in like manner, a quarter of a pound of salt, and two drachms of Cayenne pepper.
Put these ingredients into a stone jar, cover it with a bladder wetted with the pickle, and set it on a trivet by the side of the fire during three days, shaking it up three times a day; it will then be ready to receive gherkins, sliced cucumbers, sliced onions, button onions, cauliflowers, celery, broccoli, French beans, nasturtiums, capsicums, and small green melons. The latter must be slit in the middle sufficiently to admit a marrow-spoon, with which take out all the seeds; then parboil the melons in a brine that will bear an egg; dry them, and fill them with mustard seed, and two cloves of garlic, and bind the melon round with packthread.
Large cucumbers may be prepared in like manner.
Green peaches make the best imitation of the Indian mango.
The other articles are to be separately parboiled (excepting the capsicums) in a brine of salt and water strong enough to bear an egg; taken out and drained, and spread out, and thoroughly dried in the sun, on a stove, or before a fire for a couple of days, and then put into the pickle.
Anything may be put into this pickle, except red cabbage and walnuts.
It will keep several years.
Observations: — To the Indian mango pickle is added a considerable quantity of mustard-seed oil, which would also be an excellent warm ingredient in our salad sauces. (more…)