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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 11 ingredients

  1. six large onions
  2. one cup of salt
  3. two quarts of water
  4. 2 pounds of brown sugar
  5. Ginger
  6. Cinnamon
  7. One peck of green tomatoes
  8. Cloves
  9. two tablespoonfuls of allspice
  10. half pound of white mustard seed
  11. one quart of vinegar
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. One peck of green tomatoes, sliced ;
  2. six large onions, sliced ;
  3. mix these and sprinkle over them one cup of salt ;
  4. let stand over night ;
  5. next morning drain thoroughly and boil in one quart of vinegar, with two quarts of water, fifteen minutes, perhaps twenty ;
  6. then drain ;
  7. take 4 quarts of vinegar, 2 pounds of brown sugar, half pound of white mustard seed, two tablespoonfuls of allspice, cinnamon, cloves, ginger and ground mustard;
  8. boil all together fifteen minutes;
  9. put in a jar ;
  10. ready for use immediately, when cold.
  11. (5) Mrs.
  12. R.
  13. C.
  14. Wickham.

Plating

Cookware for this recipe

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