French Pickle

Ingredients

• one peck of green tomatoes
• nine large onions
• one tea-spoonful of salt
• four quarts of vinegar
• two pounds of brown sugar
• two ounces of white mustard seed
• two table-spoonfuls of ground allspice
• two table-spoonfuls of cloves
• two table-spoonfuls of cinnamon
• two table-spoonfuls of ginger
• half a tea-spoonful of red pepper

Method

1. 1

   Slice the green tomatoes and onions, sprinkle with salt, cover with water, and let stand overnight.

2. 2

   Drain and boil in weak vinegar.

3. 3

   Combine vinegar, brown sugar, mustard seed, allspice, cloves, cinnamon, and ginger, and boil for half an hour.

4. 4

   Adjust boiling time if tomatoes are near ripe.

Nutrition per serving

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 22. The excerpt below is the record exactly as published.

one table-spoonful of cinnamon, one tea-spoon- ful each of black pepper, red pepper, ground mustard, cloves, and allspice. Put into earthen jars with fresh horseradish leaves over the top. If not convenient to get them, the cucumbei*s may be left out, and add in their j>lace a few more tomatoes. The pickle will be nice if the tomatoes are gathered before they begin to get at all ripe and soft. If you are unable to get celery when you make the pickle, you can add it at any time. When preparing it for the table, take the stalks, which are not nice-looking or not thoroughly bleached, chop them and put them into the pickle without scalding, as that causes the celery to lose strength. French Pickle. — Slice one peck of green tomatoes and nine large onions, scatter one t^a- spoonful of salt over them ; cover with water and let them stand all night ; in the morning drain and boil in weak vinegar. Then take four quarts of vinegar of good strength, two pounds of brown sugar, two ounces of white mustard seed, two table-spoon- fuls each of ground allspice, cloves, cinnamon, and ginger, half a tea-spoonful of red pepper

Cook this with the app: pantry check, scaling, and the assistant.