French pickles

1 servings

Ingredients

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Directions

Chop fine ½ peck (one peck is about 60 pounds) green tomatoes, 1 head cauliflower, 15 white onions, and 10 large cucumbers. Put a layer of vegetables into a porcelain dish and sprinkle with salt, continue the vegetables and salt in layers until all are used. Let stand over night, then drain, discarding the liquid.

Heat 3 quarts cider vinegar, ¼ cup black pepper seeds, 3 red peppers, chopped fine, 3 lbs brown sugar, 1 oz celery seeds, ¼ cup turmeric, and ¾ cup mustard seeds. Heat to the boiling point and pour over vegetables. Let stand overnight, the drain the liquid from the vegetables. Reheat and again pour over the vegetables. Repeat this process for three mornings, then when the mixture becomes cold, stir into is ¼ lb ground mustard and 1 tsp curry powder mixed with 1 cup olive oil and 3 cups vinegar. Origin: The Vancouver Sun Paper, Friday, September 27, 1929. Shared by: Sharon Stevens, April/95.

Submitted By SHARON STEVENS On 04-30-95

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