French Pickles

Ingredients

• Slice a peck of green tomatoes
• six large onions
• half pint salt
• two pounds brown sugar
• half pound white mustard seed
• two tablespoonfuls each of ground allspice
• two tablespoonfuls each of ground cloves
• two tablespoonfuls each of ground cinnamon
• two tablespoonfuls each of ground ginger
• one teaspoonful red pepper
• five quarts vinegar
• two of water

Method

1. 1

   Sprinkle salt over the tomatoes and onions; let stand overnight, drain in the morning; add the water and one quart vinegar.

2. 2

   Boil the tomatoes and onions for twenty minutes and drain, boil the four quarts of vinegar with the other ingredients for fifteen minutes; put in jars, pour over the hot dressing, seal and keep in a cool dry place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 477. The excerpt below is the record exactly as published.

FRENCH PICKLES. Slice a peck of green tomatoes and six large onions, half pint salt, two pounds brown sugar, half pound white mustard seed, two table- spoonfuls each of ground allspice, cloves, cinnamon, ginger, mustard, one teaspoonful red pepper, five quarts vinegar, two of water

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