French Pickle
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 8 ingredients
- One peck green tomatoes sliced
- one teacupful of salt
- one quart of vinegar mixed
- two quarts of water
- four quarts vinegar
- two pounds brown sugar
- two tablespoonfuls cinnamon
- six large onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One peck green tomatoes sliced, six large onions sliced;
- mix these and throw over them one teacupful of salt, let them stand over night;
- next day drain thoroughly, boil in one quart of vinegar mixed with two quarts of water for fifteen minutes, then drain;
- take four quarts vinegar, two pounds brown sugar, two tablespoonfuls cinnamon, mace, cloves;
- tie spices in little bags, put all together and boil ten or fifteen minutes.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander