French Pickles

Ingredients

• Two quarts of sliced green tomatoes.
• one sliced onion.
• one of cucumbers, sliced and peeled.
• one small cabbage cut fine.
• one teacupful will be sufficient.
• one pound of brown sugar.
• and a gallon of good apple vinegar.
• add celery seed, black and white mustard seed, turmeric, allspice and cloves, one tablespoonful of each.
• and one teaspoonful of black pepper.

Method

1. 1

   Place sliced tomatoes, onion, cucumber, and cabbage in a vessel with layers of salt.

2. 2

   Let stand for twenty-four hours, then drain.

3. 3

   Add spices and sugar, and mix with apple vinegar.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 25. The excerpt below is the record exactly as published.

French Pickles ' Two quarts of sliced green tomatoes, one sliced onion, one of cucumbers, sliced and peeled, one small cabbage cut fine. Place in a vessel with layers of salt ; one teacupful will be sufficient. Let stand twenty-four Hours ; then drain and add celery seed, black and white mustard seed, turmeric, allspice and cloves, one table- spoonful of each, and one tea spoonful of black pepper, one pound of brown su^rar, and a gallon of good apple v5negar.

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