French Pickles
From Cook book (1900).
No ratings yet
A historical recipe
Cook book, by Home Economic Club of the Four Counties Group (1900).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 25 to 30 small cucumbers sliced thin;
- 3-4 qts.
- onions sliced thin;
- 3-4 cup salt.
- Arrange cucumbers and onions in alternate layers.
- Cover with salt, let stand 1 hour.
- Wash in cold water and drain, 'then make a dressing of the following: 3 cups sugar, 2 tsp.
- ginger, 2 tsp.
- mustard seed, 2 tsp.
- celery seed, 1 tsp.
- salt, 1 tsp.
- pepper, 1 qt.
- vinegar.
- Mix these ingredients and warm.
- When fairly warm add cucumbers and onions.
- Bring to a boil and can.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Colander