Home › Cookery › French Pickles

French Pickles

1 peck green tomatoes. 1/4 peck onions. 1/4 pound white mustard-seed. 1 ounce allspice. 1 ounce cloves. 1 bottle mixed mustard. 2 tablespoonfuls black pepper. 1 tablespoonful cayenne. 1 ounce celery-seed. 1 pound brown sugar. Slice the tomatoes and lay them in salt for twelve hours; pour off the brine. Slice the onions, and put a layer of onions, tomatoes, spices and sugar into a bell-metal kettle, until the ingredients are all in. Pour in vinegar until well covered, and boil for one hour.--Mrs. Dr. S.

French Pickle. 1 gallon cabbage. 1/2 gallon green tomatoes. 1 quart onions. 6 pods green pepper, without the seed. 3 tablespoonfuls ground mustard, or seed. 1 tablespoonfuls ginger. 1 tablespoonful horseradish. 1 tablespoonful cinnamon. 1 tablespoonful cloves. 2 tablespoonful salt. 1 tablespoonful celery. 1/4 pound sugar. 1/2 gallon vinegar.

Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, and let it stand an hour or so, and pour off the liquor. Add spices and vinegar, boil all together until you can stick a straw through the cabbage and tomatoes. This, as you see, will only make a small quantity when boiled down.--Mrs. M.