Skip to content

Green Tomato Pickle (French Pickle)

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

No ratings yet

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

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 8 ingredients

  1. a peck of green tomatoes
  2. a pint of salt over them
  3. a pint of cold water
  4. a quart of cider vinegar
  5. a half pint of tarragon vinegar
  6. a pound of granulated sugar
  7. a half pound of yellow mustard seeds
  8. eight large white onions

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

  1. Wash thoroughly a peck of green tomatoes, eight large white onions and six green-bell peppers.
  2. Remove the seeds from the peppers.
  3. Slice all the vegetables very thin.
  4. Put them in a stone jar;
  5. sprinkle a pint of salt over them, add a pint of cold water.
  6. Cover them with a napkin and let stand overnight.
  7. In the morning put as much of the pickle as it will hold in a colander;
  8. let cold water run over;
  9. drain the vegetables a moment, then turn them from the colander into a large preserving kettle.
  10. Repeat the process till all are in the kettle.
  11. Then add a quart of cider vinegar, a half pint of tarragon vinegar, a pound of granulated sugar, a half pound of yellow mustard seeds, four bay leaves, an ounce of stick cinnamon (broken in short lengths), six whole cloves and stand the kettle over a slow fire and let the whole simmer for an hour with the cover of the kettle drawn back two inches.
  12. Stir the mixture frequently.
  13. At the end of the hour put the pickle in a stone crock or in glass jars.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
  • Colander
  • Kettle
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.