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Preserve

Green Pepper Mango Pickles

Green peppers are soaked in brine, stuffed with a spiced cabbage and horse-radish mixture, and pickled in vinegar.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Green Pepper Mango Pickles

Ingredients

Directions

Prepare the peppers

  1. Seed the peppers and lay them in salt and water for ten days.

  2. Soak the peppers in clear water for twenty-four hours.

  3. Pack the peppers in a jar and scald them with vinegar and water, with a small piece of alum, for three successive days.

Make the stuffing

  1. Make a stuffing of one pound dried cabbage, horse-radish, ginger, and mustard, half a pound each, and mace, cloves, and cinnamon, one ounce each.

  2. Dry and chop the cabbage fine.

  3. Scrape and dry the horse-radish.

  4. Pound all ingredients except the cabbage fine.

  5. Mix the whole with salad oil or fresh butter.

Fill and pickle

  1. Sew each pepper and pack it in a jar.

  2. Boil strong vinegar and pour it over the peppers.

  3. Cover the jar tightly to keep the steam in.

Nutrition, whole recipe (rough)

44Calories
2 gProtein
1 gFat
10 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Cabbage1 cup shredded (89g)22
Clove1 tsp ground (2g)7
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Cabbage + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together1,645 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cabbage + peppertop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peppers
Form the edible shell that holds the stuffing and takes up the pickling liquid.
Dried cabbage
Provides the bulk of the stuffing and absorbs flavor from the spices.
Horse-radish (in the method)
Adds a sharp, pungent bite to the stuffing.
Vinegar (in the method)
Adds acidity that sharpens the flavor and helps preserve the peppers.
Mace, cloves, and cinnamon
Add warm aromatic spice to the stuffing and pickling liquid.

Swap the mace

How well each one fits the dish's main ingredients (cabbage, mustard, clove, cinnamon, pepper):

  1. Allspicefits better
  2. Nutmegfits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against cabbage, mustard, clove, cinnamon, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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