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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 14 ingredients

  1. Mustard seed
  2. a-half teaspoon of cayenne pepper
  3. Ginger
  4. Mustard
  5. Cloves
  6. two quarts of water
  7. a teacup of salt
  8. two pounds of brown sugar
  9. two tablespoons of ground allspice
  10. one peck of green tomatoes sliced
  11. four quarts of vinegar
  12. one quart of vinegar twenty minutes
  13. Cinnamon
  14. six lerae 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. Take one peck of green tomatoes sliced, and six lerae onions sliced ;
  2. throw over them a teacup of salt and le’ them stan twentyfour hours ;
  3. drain, aud boil in two quarts of water and one quart of vinegar twenty minutes, then drain AY and take four quarts of vinegar, two pounds of brown sugar, a alf pound of white mustard seed, two tablespoons of ground allspice, the same of cloves, cinnamon, ginger, and mustard, and a-half teaspoon of cayenne pepper ;
  4. put all together with the tomatoes and onions and boil fifteen or twenty minutes, or until the tomato looks clear.
  5. Very fine.

Plating

Cookware for this recipe

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