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 11 ingredients
- Cloves
- Ginger
- Allspice
- one-half pound mustard seed
- two pounds brown sugar
- Salt
- one quart vinegar
- two quarts water
- Fifteen pounds green tomatoes sliced
- six large onions
- Cinnamon
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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- Mrs.
- R.
- T.
- Hanna.
- Fifteen pounds green tomatoes sliced, six large onions sliced;
- throw over these one tea-cup salt and Ipt stand over night.
- In the morning drain thoroughly, scald fifteen minutes in one quart vinegar and two quarts water;
- drain, then take four quarts vinegar, two pounds brown sugar, one-half pound mustard seed, two table-spoons each of cinnamon, cloves, allspice, ginger and ground mustard.
- Put all together and boil fifteen minutes.
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