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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 12 ingredients

  1. half pint salt
  2. half pound white mustard seed
  3. two pounds brown sugar
  4. a peck of green tomatoes
  5. Cinnamon
  6. one teaspoonful red pepper
  7. Ginger
  8. six large onions
  9. Cloves
  10. five quarts vinegar
  11. two tablespoonfuls each of ground allspice
  12. Water
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. Slice a peck of green tomatoes and six large onions, half pint salt, two pounds brown sugar, half pound white mustard seed, two tablespoonfuls each of ground allspice, cloves, cinnamon, ginger, mustard, one teaspoonful red pepper, five quarts vinegar, two of water.
  2. Sprinkle salt over the tomatoes and onions ;
  3. let stand over night, drain in the morning ;
  4. add the water and one quart vinegar.
  5. Boil the tomatoes and onions twenty minutes and drain, boil the four quarts of vinegar with the other ingredients fifteen minutes ;
  6. put in jars, pour over the hot dressing, seal and keep in a cool dry place.

Plating

Cookware for this recipe

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