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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. Ginger
  2. a peck of green tomatoes
  3. one-half pound of white mustard seed
  4. two quarts of water
  5. five quarts of vinegar
  6. six large onions
  7. Cloves
  8. one-half pint of salt
  9. two tablespoons each of ground allspice
  10. two pounds of brown sugar
  11. Cinnamon
  12. one teaspoon of red pepper
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, one-half pint of salt, two pounds of brown sugar, one-half pound of white mustard seed, two tablespoons each of ground allspice, cloves, ginger, cinnamon and mustard, one teaspoon of red pepper, (or a few red and green pepper pods chopped fine), five quarts of vinegar, two of water.
  2. Sprinkle salt over tomatoes and onions, let stand over night;
  3. in the morning drain, and add the two quarts of water and one quart of vinegar;
  4. boil twenty minutes or until tomatoes have turned white, then drain.
  5. Boil four quarts of vinegar with the other ingredients fifteen minutes, put in jars, pour in dressing, tie several layers of paper over and set in' a cold place.
  6. — Mrs.
  7. George Kendle.

Plating

Cookware for this recipe

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