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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. two tablespoonfuls of ground mustard
  2. one pound of brown sugar
  3. Tomatoes
  4. Allspice
  5. Onions
  6. Vinegar
  7. one teacup of mustard seed
  8. one tablespoonful of tumeric
  9. Salt
  10. Black pepper
  11. one-half ounce each of celery seed
  12. three quarts of green cucumbers
Contains CeleryMustardSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • 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. Take three quarts of green tomatoes (sliced) three quarts of green cucumbers, one of onions, and one good-sized cauliflower;
  2. two good handfuls of salt sprinkled over them.
  3. Let them stand twenty-four hours, then drain through a sieve.
  4. Put them in a porcelain kettle with one-half ounce each of celery seed, allspice, and black pepper, one teacup of mustard seed, one tablespoonful of tumeric, two tablespoonfuls of ground mustard, and one pound of brown sugar, vinegar to cover the whole;
  5. then cook from three to four hours, stirring constantly.
  6. Do not put in the sugar or fine mustard until the last half-hour, as it more easily scorches after those are added.
  7. Mrs.
  8. John Shields.

Plating

Cookware for this recipe

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