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
- six large onions
- One peck green tomatoes sliced
- Cinnamon
- Salt
- one quart vinegar mixed
- two quarts of water
- Brown sugar
- four quarts vinegar
- Allspice
- Cloves
- half pound white mustard-seed
- Ginger
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
Chef Wood
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- One peck green tomatoes sliced, six large onions sliced ;
- mix these and throw over them one tea-cup of salt, and let them stand over night ;
- next day drain thoroughly and boil in one quart vinegar mixed with two quarts of water, for fifteen or twenty minutes.
- Then take four quarts vinegar, twro pounds brown sugar, half pound white mustard-seed, two table-spoons ground allspice, and the same of cinnamon, cloves, ginger, and ground mustard ;
- throw all together and boil fifteen minutes.
- — Mrs.
- Wm.
- Mappin, Mason Co.
- , Ky.
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