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.
Any thing may be put into this pickle, except red cabbage and walnuts.
It will keep several years.
Obs.—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.