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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 15 ingredients

  1. One peck of green tomatoes
  2. Ginger
  3. one head of cauliflower
  4. six large onions
  5. two pounds of brown sugar
  6. one-half pint of white mustard seed
  7. two ounces each of cloves
  8. two tablespoonfuls of ground allspice
  9. one pint of salt
  10. seven pints of vinegar
  11. one quart of vinegar fifteen
  12. Cut
  13. two quarts of water
  14. one-half teaspoonful of ground cayenne pepper
  15. Cinnamon
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. Sister M, One peck of green tomatoes, sliced, six large onions, one head of cauliflower, cut in medium-sized pieces.
  2. Sprinkle over them one pint of salt and let them stand over night.
  3. In the morning drain off the salt and boil them in two quarts of water and one quart of vinegar fifteen or twenty minutes.
  4. Drain well and add seven pints of vinegar, two pounds of brown sugar, one-half pint of white mustard seed, two tablespoonfuls of ground allspice, two ounces each of cloves, ginger, cinnamon and mustard, one-half teaspoonful of ground cayenne pepper.
  5. Put all into a kettle and boil fifteen or twenty minutes.
  6. Stir and be careful not to burn the mixture.

Plating

Cookware for this recipe

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