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
- one quart of vinegar fifteen
- Cayenne pepper
- two pounds brown sugar
- half pound white mustard seeds
- Ginger
- two tablespoons cinnamon
- two quarts of water
- four quarts vinegar
- One peck green tomatoes sliced
- two tablespoons cloves
- six large onions
- Salt
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, one teacup salt sprinkled through them over night, drain thoroughly in morning, boil in two quarts of water and one quart of vinegar fifteen or twenty minutes and drain;
- then take four quarts vinegar, two pounds brown sugar, one- half pound white mustard seeds, two tablespoons cloves, two tablespoons cinnamon, two of ginger, two of ground mustard and one of cayenne pepper.
- Put all together and cook fifteen minutes.
- This is excellent and will keep a long time.
- Mrs.
- M.
- I.
- Mead.
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