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 of vinegar mixed
- one-half pound of white mustard seed
- Cinnamon
- One peck of green tomatoes
- six large onions
- Cloves
- two quarts of water
- one teacup of salt
- two pounds of brown sugar
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 of green tomatoes and six large onions chopped fine and mix through them one teacup of salt, let stand over night.
- Next day drain thoroughly, boil in one quart of vinegar mixed with two quarts of water for fifteen or twenty minutes.
- Then drain this off and take four quarters of vinegar, two pounds of brown sugar, one-half pound of white mustard seed.
- Spice with ground cinnamon and cloves and boil all together for fifteen minutes.
- MRS.
- F.
- O.
- REED.
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