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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.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 25 ingredients

  1. a teacup of LeRoy salt
  2. one cup of flour
  3. one quart of small onions
  4. a tablespoonful of black pepper
  5. one quart of vinegar mixed
  6. one quart of small cucumbers
  7. One peck of green tomatoes sliced
  8. four onions
  9. one teaspoon of celery seed
  10. one cup of sugar
  11. One quart of cucumbers
  12. two pounds of brown sugar
  13. one tablespoonful of tumerick
  14. Pickles
  15. Cloves
  16. one-half pound of white mustard seed
  17. Cinnamon
  18. one quart of small green tomatoes
  19. six large onions
  20. Ginger
  21. one-half pint of mustard seed
  22. two tablespoons of ground allspice
  23. four quarts of vinegar
  24. Cut
  25. two quarts of water
Contains CeleryGlutenMustardSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

  2. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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, six large onions.
  2. Mix these and throw over them a teacup of LeRoy salt and let stand over night.
  3. Next day, drain one hour and then boil in one quart of vinegar mixed with two quarts of water for fifteen or twenty minutes.
  4. Then take four quarts of vinegar, two pounds of brown sugar, one-half pound of white mustard seed, two tablespoons of ground allspice and the same of cinnamon, cloves, ginger and ground mustard.
  5. Throw all together and boil fifteen minutes.
  6. FRENCH PICKLES, NO.
  7. 2.
  8. One gallon of green tomatoes sliced, four onions sliced, salt them in layers alternately, let them stand one night, then drain them well.
  9. Prepare a tablespoonful of black pepper, three of cloves, two of cinnamon, four or five of mustard, all ground fine and put in a bag.
  10. Take one-half pint of mustard seed, the same of grated horse radish, two or three green peppers cut tine.
  11. Mix well with the tomatoes in the jar.
  12. Pour over boiling vinegar sufficient to cover them.
  13. Close the jar and they will be fit for use in a few days.
  14. MUSTARD PICKLBS.
  15. ^> One quart of cucumbers cut lengthwise, one quart of small cucumbers, one quart of small onions, one quart of small green tomatoes, one large cauliflower, six green peppers sliced.
  16. Put all in a weak brine for twenty-four hours.
  17. For the brine take one pint of LeRoy salt to a gallon of water.
  18. Then wash in clear water and steam till tender.
  19. Paste.— -Six tablespoonfuls of Taylor's mustard, one tablespoonful of tumerick, one teaspoon of celery seed, one cup of flour, two quarts of vinegar, one cup of sugar.
  20. Mix flour, sugar, tumeric and mustard thoroughly with a little vinegar, then add rest of vinegar, scald afew minutes, stirring constantly.
  21. Pour over pickles.
  22. Mrs.
  23. Dudley T.
  24. Greene.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Colander