Evening Republican, Volume 20, Number 273, Rensselaer, Jasper County, 14 November 1916 — French Pickles. [ARTICLE]

French Pickles.

One colander of sliced green tomatoes, one quart sliced onions, one colander of cucumbers, pared and sliced; two good handfuls of ’salt. Let all stand 24 hours, then drain through a sieve; one-half ounce celery seed, onehalf ounce allspice, one teacupful of white mustard seed, one teacupful of black pepper. Use a little less pepper, if you don’t like yours too hot. Use one-half cupful pepper, one tablespoonful tumeric, one pound of brown sugar, two tablespoonfuls of mustard, one gallon of vinegar.