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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 21 ingredients

  1. one-half pound of white mustard seed
  2. one teacupful of salt thrown
  3. two tablespoonfuls of ground alspice
  4. two tablespoonfuls of cloves
  5. two quarts of vinegar
  6. Chili sauce
  7. four tablespoonfuls of sugar
  8. one nutmeg
  9. four cups of cider vinegar
  10. two tablespoonfuls qf cinnamon
  11. two tablespoonfuls of salt
  12. two tablespoonfuls of ginger
  13. two tablespoonfuls of cinnamon
  14. two pounds of brown sugar
  15. one-half tablespoonful of cayenne pepper
  16. six large onions
  17. one tablespoonful of alspice
  18. two tablespoonfuls' of alspice
  19. two quarts of water
  20. One peck of green tomatoes
  21. four onions
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, sliced ;
  2. six large onions, sliced ;
  3. one teacupful of salt thrown on them over night.
  4. Drain them thoroughly in the morning.
  5. Boil them half an hour in two quarts of vinegar and two quarts of water.
  6. After boiling, strain them in a colander.
  7. Take four quarts of vinegar, two pounds of brown sugar, one-half pound of white mustard seed, two tablespoonfuls of ground alspice, two tablespoonfuls of cloves, two tablespoonfuls of cinnamon, two tablespoonfuls of ginger, two tablespoonfuls* of ground mustard, and one-half tablespoonful of cayenne pepper.
  8. Cook this and tomatoes one hour.
  9. mrs.
  10. o.
  11. f.
  12. d.
  13. CHIU SAUCE No.
  14. I.
  15. Eighteen large tomatoes, four onions, four peppers, chopped fine ;
  16. two tablespoonfuls of salt, two tablespoonfuls of cloves, two tablespoonfuls' of alspice, two tablespoonfuls qf cinnamon, four tablespoonfuls of sugar, one nutmeg, and one cup of vinegar.
  17. Boil one hour.
  18. MRS.
  19. NKEDHAM.
  20. CHILI SAUCE No.
  21. 2.
  22. Eighteen large, ripe tomatoes, two onions, chopped fine ;
  23. four peppers (one green) chopped fine ;
  24. four cups of cider vinegar, two tablespoonfuls of salt, four tablespoonfuls of sugar, two tablespoonfuls of ginger, two tablespoonfuls of cinnamon, one tablespoonful of alspice, one tablespoonful of cloves, and one nutmeg.
  25. Boil two hours.
  26. This will make three quarts.
  27. It is very nice to eat with cold meats.
  28. mrs.
  29. c.
  30. e.
  31. y.

Plating

Cookware for this recipe

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