Stuffing for Forty Mangoes

Ingredients

• 1 cup scraped horseradish
• 2 cups celery seed
• 2 cups black mustard seed
• 1 cup white mustard seed
• 8 ounces ground black pepper
• 4 teaspoons turmeric
• 4 teaspoons mustard
• 1 pound brown sugar
• 1 bottle salad oil
• small cloves of garlic or sliced onion (for stuffing)

Directions

1. Powder all spices and mix them together with the horseradish, celery seed, black mustard seed, white mustard seed, ground black pepper, turmeric, mustard, brown sugar, and salad oil.

2. Stuff the mixture into the mangoes, adding a small clove of garlic or a piece of sliced onion into each one.

3. If there is leftover stuffing, store it in the pickle liquor.

4. Select young and tender cucumbers, about 1 to 2 pecks.

5. Make a brine with cold water strong enough to float an egg and pour it over the cucumbers.

6. Cover the cucumbers with grape or cabbage leaves and weigh them down to keep them submerged.

7. Let the cucumbers sit for 10 days, then pour off the brine and scald it.

8. Pour the hot brine back over the cucumbers for 9 days.

9. Soak the cucumbers in cold, fresh water overnight.

10. Place them in vinegar and water for several days to remove excess salt.

11. Ensure the cucumbers are no longer brackish before placing them in the prepared pickle liquor.

12. To green the cucumbers, add grape leaves to the boiling brine and place some over the cucumbers before pouring the hot brine over them.

13. Change the grape leaves daily.