French Pickve-(splendid)
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- Cloves
- one quart of water fifteen minutes
- six large onions
- one quart of vinegar
- a teacupful of salt
- Ginger
- Mustard
- Cinnamon
- one peck of green tomatoes sliced
- two tablespoonfuls each of allspice
- Mustard seed
- two pounds of brown sugar
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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- Miss LuaspINn, Toronto, AND Mrs.
- McDonnegELL.
- Mix one peck of green tomatoes sliced with six large onions sliced, a teacupful of salt, let it stand over night.
- Drain the next day and boil in one quart of vinegar, one quart of water fifteen minutes, then drain again.
- Take one quart of vinegar, two pounds of brown sugar, half-pound of white mustard seed, two tablespoonfuls each of allspice, cloves, cinnamon and ground mustard, ginger.
- Mix all together, and boil fifteen minutes ;
- pour over tomatoes vinegar.
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