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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 15 ingredients

  1. One ounce of ground allspice
  2. One ounce of ground black pepper
  3. One ounce of turmeric
  4. Cider vinegar
  5. a cupful of the mixture
  6. One ounce celery seed
  7. Vinegar
  8. One ounce of ground cloves
  9. a bushel of green tomatoes
  10. One dozen white onions
  11. Mustard
  12. One ounce of ground cinnamon
  13. Water
  14. Salt
  15. Three pounds of brown sugar
Contains CeleryMustardSulphites 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. A half a bushel of green tomatoes, One dozen white onions, Three pounds of brown sugar, A gallon and a half of cider vinegar, A teaspoonful and a half of French mustard, One ounce of ground cloves, One ounce of ground allspice, One ounce of ground cinnamon, One ounce of turmeric, One ounce of ground black pepper, One ounce celery seed.
  2. Slice the tomatoes and onions, salt, and let them stand over night.
  3. In the morning drain through a colander, put them in a porcelain kettle, and cover with equal portions of vinegar and water.
  4. Boil slowly one hour, then drain through a colander for a half an hour.
  5. Put on the fire the gallon and a half of vinegar, and three pounds of brown sugar.
  6. Boil and skim for fifteen minutes.
  7. Mix the turmeric, spices and mustard to a paste with a little cold water, adding the ground black pepper.
  8. Stir this in the vinegar while boiling, and simmer for five minutes.
  9. Use stone jars, and put in a layer of the tomatoes and a cupful of the mixture until the jars are filled.
  10. It will be ready for immediate use.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Slotted spoon
  • Colander
  • Kettle