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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 10 ingredients

  1. two tablespoons of black mustard seed
  2. six large onions
  3. two tablespoons of cinnamon
  4. a pound of white mustard seed
  5. One peck of green tomatoes
  6. two pounds of brown sugar
  7. two quarts of water
  8. four quarts of vinegar
  9. one quart of vinegar fifteen
  10. a cup of salt over them
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, six large onions sliced.
  2. Lay them in a jar or pan.
  3. Sprinkle a cup of salt over them.
  4. Let them stand over night and drain off in the morning.
  5. Boil them in two quarts of water and one quart of vinegar fifteen or twenty minutes ;
  6. then drain in a colander.
  7. Take four quarts of vinegar, two pounds of brown sugar, half a pound of white mustard seed, two tablespoons of black mustard seed and two tablespoons of cinnamon.
  8. Miss J.
  9. M.
  10. Van Saun.

Plating

Cookware for this recipe

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