French Pickles

Ingredients

• 1 peck of green tomatoes
• 1 medium-sized cabbage
• 6 large onions
• 6 large peppers
• 1 cup white mustard-seed
• 2 lbs. brown sugar
• 1 gallon strong vinegar
• 2 tablespoons cinnamon
• 1 tablespoon allspice
• 1 tablespoon cloves
• 1 tablespoon black pepper
• 0.5 cup salt

Method

1. 1

   Chop all ingredients finely, let tomatoes drain, add mustard-seed, brown sugar, vinegar, spices, cook for 0.5 hour, and put into a jar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 401. The excerpt below is the record exactly as published.

1 tablespoon allspice; boil 5 minutes and pour hot on the nuts; repeat twice, 3 days apart, and tie up. ORNAMENTAL PICKLE — Take red beets, cook until tender, then peel and cut into dice, put in jars and cover with vinegar spiced to taste. Boil eggs 25 mintues, then drop into cold water; when cold, shell and put in with the pickles. FRENCH PICKLES.— Take 1 peck of green tomatoes, 1 med- ium^sized cabbage, 6 large onions, 6 large peppers; chop all very fine, but let the tomatoes drain through a colander before adding the rest. Add 1 cup white mustard-seed, 2 lbs. brown sugar, 1 gallon strong vinegar, 2 tablespoons cinnamon

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