French Pickles
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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 9 ingredients
- one quart vinegar mixed
- six large onions
- two pounds brown sugar
- half pound white mustard-seed
- four quarts vinegar
- Salt
- Allspice
- One peck green tomatoes sliced
- 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
Chef Wood
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- One peck green tomatoes sliced, six large onions sliced;
- mix these and throw over them one tea-cup of salt, and let them stand over night;
- next day drain thoroughly and boil in one quart vinegar mixed with two quarts of water, for fifteen or twenty minutes.
- Then take four quarts vinegar, two pounds brown sugar, half pound white mustard-seed, two table-spoons ground allspice, and the —
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