French Pickle
From Our sisters' recipes (1909).
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A historical recipe
Our sisters' recipes, by Nettie M Kaufman (1909).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
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
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- 1 pk.
- green tomatoes;
- 1 cup salt.
- 1 qt.
- onions;
- Slice and let them stand over night with salt well sprinkled through.
- In the morning drain oflf liquid and cook 20 minutes in 1 qt.
- vinegar and 2 qts.
- water.
- Drain that ofif.
- Then take 2 qts.
- vinegar ;
- J4 tt>- mustard seed, 3 lbs.
- brown sugar ;
- 1 tablespoon allspice ;
- 1 tablespoon cloves ;
- 1 tablespoon cinnamon ;
- 1 tablespoon ginger.
- Boil 15 minutes, and seal in hot jars.
- —Mrs.
- L.
- M.
- Hatfield.
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