French Pickle

Ingredients

• One peck green tomatoes
• six large onions, sliced
• one cup salt
• two quarts of water
• one quart of vinegar
• two pounds brown sugar
• two quarts vinegar
• two tablespoonfuls of cloves (ground)
• two tablespoonfuls of allspice
• two tablespoonfuls of ginger
• two tablespoonfuls of mustard
• two tablespoonfuls of cinnamon
• one teaspoonful of cayenne

Method

1. 1

   Sprinkle tomatoes and onions with salt and let stand overnight.

2. 2

   In the morning, add water and vinegar and boil for fifteen minutes.

3. 3

   Drain and add remaining ingredients, boil for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 37. The excerpt below is the record exactly as published.

FRENCH PICKLE f. BESSIE V. KIMBALL. One peck green tomatoes, six large onions, sliced. Sprinkle with one cup salt and let stand over night. In the morning add two quarts of water and one quart of vinegar and let boil fifteen minutes. Then drain. Then add to the pickle two pounds brown sugar, two quarts vinegar, two tablespoonfuls of cloves (ground), two tablespoonfuls of allspice, two tablespoonfuls of ginger, two tablespoonfuls of mustard, two tablespoonfuls of cin- namon, and one teaspoonful of cayenne

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