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French Pickle

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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 11 ingredients

  1. two tablespoons ground allspice
  2. Cloves
  3. Ginger
  4. Cinnamon
  5. two quarts of water
  6. two pounds brown sugar
  7. one teacup of salt
  8. one-half pound white mustard seed
  9. six large onions
  10. one quart vinegar mixed
  11. One peck green tomatoes sliced
Contains MustardSulphites Read from the ingredients, not verified. Check labels.

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

  1. Mrs.
  2. Gov.
  3. Hayes, Ohio, 1802.
  4. One peck green tomatoes sliced, six large onions sliced ;
  5. mix these and throw over them one one teacup of salt, and let them stand over night ;
  6. next day drain thoroughly and boil in one quart vinegar mixed with two quarts of water for fifteen or twenty minutes.
  7. Then take four quarts, vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons ground allspice, and the same of cinnamon, cloves, ginger, and ground mustard ;
  8. throw all together and boil fifteen minutes.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander