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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 pounds sugar
  2. one-half teaspoon cayenne
  3. two quarts water
  4. one-half pound white mustard seed
  5. Ginger
  6. one quart vinegar twenty minutes
  7. six large onions
  8. three tablespoons cinnamon
  9. one tablespoon ground mustard
  10. One peck of green tomatoes
  11. one teacup salt
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. One peck of green tomatoes, six large onions;
  2. slice together and let stand over night;
  3. after having sprinkled over them one teacup salt;
  4. then drain them and boil in two quarts water, and one quart vinegar twenty minutes ;
  5. drain and boil again in two quarts water, with two pounds sugar and one-half pound white mustard seed, one tablespoon ground mustard, three tablespoons cinnamon, two of ginger, one-half teaspoon cayenne;
  6. boil all together twenty minutes;
  7. drain and boil again in two quarts water, with two pounds sugar, one-half pint white mustard seed, one tablespoonful ground mustard, three tablespoonfuls cinnamon, two of ginger, one-half teaspoonful cayenne;
  8. boil all together twenty minutes.

Plating

Cookware for this recipe

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