2 pints (4 cups) chopped cabbage. 1 1/2 pints (3 cups) chopped onions. 2 pints (4 cups) chopped sweet green peppers with seeds. 3 1/4 ozs. (1/2 cup) salt. 1 gill (1/2 cup) mustard seeds. 3/4 lb. (1 1/2 cups) brown sugar. Vinegar. Some sweet yellow peppers.
Cover the cabbage, onions and green peppers with the salt and allow to stand over night.
In the morning drain off the water and add the mustard seeds, sugar and sufficient cold vinegar to cover.
Seal in sterilized jars.
When wanted for mangoes, take some sweet yellow peppers that have been pickled in vinegar, and stuff them with the above pepper hash.
These mangoes are delicious with roast meats.