French Pickles
From The Malone cook book (1917).
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A historical recipe
The Malone cook book, by N.Y.). Woman's Aid Society First Congregational Church (Malone (1917).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Cook safely
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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
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- One colander of sliced green tomatoes, one colander of sliced green cucumbers, one quart of sliced onions;
- sprinkle over one-half cup of salt.
- Let stand twenty-four hours, then drain thoroughly and place in jars.
Cookware for this recipe
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Chef's knife
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Cutting board
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Colander