French Pickles
A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).
A historical recipe
The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 ingredients
- 1 teaspoonful cayenne pepper Slice tomatoes
- two quarts of water
- one quart of vinegar
- 6 onions
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
Chef Wood
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- 1 peck green tomatoes 6 onions 1 cupful salt 2 lbs.
- brown sugar 2 tablespoonfuls cinnamon 2 tablespoonfuls mustard 2 quarts water 4 quarts vinegar 2 tablespoonfuls cloves 2 tablespoonfuls ginger 2 tablespoonfuls allspice 1 teaspoonful cayenne pepper Slice tomatoes and onions, sprinkle with the salt and let stand over night.
- Next morning, drain, add two quarts of water and one quart of vinegar, boil fifteen minutes and drain.
- Then add the remaining two quarts of vinegar and the other ingredients and boil twenty minutes and set away in a covered crock, or seal in jars.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander