French Pickles
No ratings yet
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 10 ingredients
- 1 teaspoonful cayenne pepper Slice tomatoes
- Salt
- one quart of vinegar
- two quarts of water
- Ginger
- Onions
- Allspice
- Mustard
- Brown sugar
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 peck green tomatoes 2 quarts water <> onions 4 quarts vinegar 1 cupful salt 2 tablespoonfuls cloven 2 Ibs.
- brown sugar 2 tablespoonfuls ginger 2 tablespoonfuls cinnamon 2 tablespoonfuls allspice 2 tablespoonfuls mustard 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
-
Saucepan
-
Chef's knife
-
Cutting board
-
Colander