Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two gallons of cucumbers put two tablespoonsful of ground pepper
- quarter pound mustard
- one third as many onions as cucumbers
- two tablespoonsful of ground pepper
Directions
Cut cucumbers in thin slices, add one third as many onions as cucumbers, sliced very small. Salt them well in layers, let them stand five hours, then pour them into a cullender to drain. To two gallons of cucumbers put two tablespoonsful of ground pepper, the same of allspice and of cloves, half a pint olive oil, quarter pound mustard, and as much cider vinegar as will well cover them. Mix all together, and put them in jars tightly covered. Keep them in a cool place. They will be fit for use in a few weeks.