Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This recipe is not from France, but from my French great-grandmother. The women in the family have added mustard seeds sometimes and on other occasions dill seeds. They also used fresh onions and their own dilled pickles. I like them plain and prefer to use dehydrated onions, but do whatever you want with them. This is one of my most used recipes and I am never without these pickles.