French Pickle

Ingredients

• three quarts of sliced green tomatoes
• one quart of sliced white onions
• three quarts of peeled and sliced cucumbers
• one cup of salt
• half an ounce of celery seed
• a quarter of an ounce of cloves or mace
• one teacup of white mustard seed
• half a cup of black pepper
• one tablespoon of turmeric
• two tablespoons of ground mustard
• one gallon of the best cider vinegar

Method

1. 1

   Place all in a stone jar and sprinkle with salt.

2. 2

   Let stand for twenty-four hours, then drain off water.

3. 3

   Add celery seed, cloves or mace, white mustard seed, and black pepper.

4. 4

   Blend turmeric with water and ground mustard, add to pickles, and cover with cider vinegar.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 211. The excerpt below is the record exactly as published.

French Pickle Three quarts of sliced green tomatoes, one quart of sliced white onions, and three quarts of peeled and sliced cucumbers. Place ali in a stone jar and sprinkle with one cup of salt. Let them stand twenty-four hours, then drain off the water and add half an ounce of celery seed, a quarter of an ounce of cloves or mace, one teacup of white mustard seed, and half a cup of black pepper. Blend one tablespoon of tumeric with a little water and two tablespoons of ground mustard. Add to the pickles and cover with one gallon of the best cider vinegar

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