Pick a Pickled Pepper

January 4, 2012

Here’s a recipe for Green Pepper MThe Original White House Cook Book, 1887 Editionangoes from the 1887 edition of The Original White House Cook Book.

“Select firm, sound, green peppers, and add a few red ones, as they are ornamental and look well upon the table. With a sharp knife remove the top, take out the seed, soak overnight in salt water, then fill with chopped cabbage and green tomatoes, seasoned with salt, mustard seed and ground cloves. Sew on the top. Boil vinegar sufficient to cover them, with a cup of brown sugar, and pour over the mangoes. Do this three mornings, then seal.”

Below are Ellen M. Emlen’s recipes for Pickled Mangoes and Pickled Peppers from her handwritten collection of 19th-century recipes published in 2011 by the Historical Society of Pennsylvania.


“Choose the mangoes when green, lay them in salt & water till they are yellow. Then green them with weak vinegar & water. Cut a piece out of the side & take out the seeds. Prepare the following stuffing, which is sufficient for 18 mangoes – A pint of mustard seed, 2 oz. cloves, 2 oz. allspice, 2 oz. whole black pepper (all of them whole/ 4 sticks horseradish chipped, wet all these with vinegar, stuff the mangoes, put a clove of garlic in each, & tie the piece in which you cut out; put them in the jars & cover with boiling vinegar – When you green the mangoes, you must put cabbage leaves all round the kettle.”


“Cut a slit in the peppers, put them in an earthen jar, put cabbage leaves over them & 2 handfuls of salt on the top. Boil vinegar & fill the jar completely. Let them stand 3 days; then boil the same vinegar & put on them again – repeat this every 2 or 3 days, until the peppers are of a fine green color when they will be fit for use.”

Anita Mc Kelvey © 2011-2016 The Philadelphia Pepper Project

%d bloggers like this: