French Pickles
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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 9 ingredients
- one peck of green tomatoes
- Cut
- one cup of spice
- Vinegar
- Water
- one pound of brown sugar
- four tablespoonfuls of mixed mustard
- one cup of salt
- two quarts of onions
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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- Slice one peck of green tomatoes, sprinkle them as they are sliced with one cup of salt;
- let stand over night, then drain thoroughly, rinsing with cold water.
- Cut two quarts of onions into slices and put the tomatoes and onions into a large saucepan in layers with a sprinkling of Slade’s Pickling Spice between each layer, using in all one cup of spice;
- sprinkle in also one pound of brown sugar and four tablespoonfuls of mixed mustard.
- Cover with vinegar and simmer one hour.
- Store irt fruit jars.
- — Mrs.
- J.
- M.
- Hill.
Plating
Cookware for this recipe
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Large pot
-
Saucepan
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Chef's knife
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Cutting board
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Colander