French Pickles— Delicious
From The people's cook book. Being a collection of nearly one thousand valuable cooking recipes (1882).
A historical recipe
The people's cook book. Being a collection of nearly one thousand valuable cooking recipes , by Taylor, Jennie, Mrs., comp (1882).
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 7 ingredients
Cook safely
- 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 colander of sliced green tomatoes, one quart of sliced onions, one colander of cucumbers, pared and sliced, two good handfuls of salt;
- let all stand twenty-four hours, then drain through a sieve;
- one- half onnce of celery seed, one-half ounce of allspice, one teacupful of black pepper, one tablespoonful turmeric, one pound of brown sugar, two tablespoonfuls of mustard, one gallon of vinegar.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve
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Colander