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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 13 ingredients

  1. one peck of green tomatoes
  2. Salt
  3. two tablespoonfuls of ground mustard
  4. one-half pound of white mustard-seed
  5. one quart of vinegar fifteen
  6. two pounds of brown sugar
  7. six large onions
  8. two tablespoonfuls of cloves
  9. one teaspoonful of cayenne pepper
  10. four quarts of vinegar
  11. two tablespoonfuls of cinnamon
  12. two tablespoonfuls of ginger
  13. two quarts of water
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. Take one peck of green tomatoes, sliced ;
  2. six large onions.
  3. Throw on them a teacupful of salt over night Drain thoroughly, then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes;
  4. drain in colan^ der ;
  5. then take four quarts of vinegar, two pounds of brown sugar, one-half pound of white mustard-seed, two tablespoonfuls of cloves, two tablespoonfuls of cinnamon, two tablespoonfuls of ginger, two tablespoonfuls of ground mustard, one teaspoonful of cayenne pepper ;
  6. put all together and cook fifteen minutes.

Plating

Cookware for this recipe

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