Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
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 quarts onions also pared
- one pint of salt
- quarter pound brown sugar
- quarter pound ground black pepper
- two quarts of boiling vinegar
- six full-grown cucumbers
- eight pickles
- mustard
- black pepper
- vinegar
Directions
Take thirty-six full-grown cucumbers, pare and slice them ; two quarts onions also pared and sliced, and one pint of salt. Mix all together, and spread them out to drain for six or eight
PICKLES AND CATSUPS. 225
hours, then place them in a large bowl, and add the following : Quarter pound brown sugar, half a pint sweet oil, half a pound mustard seed, quarter pound ground black pepper, and two quarts of boiling vinegar. Mix all thoroughly, and put in small jars, filling up with cold vinegar, to cover the cucum- bers ; on the top of each jar put a little sweet oil, and seal up tight. '