Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 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
- 2 ounces white mustard seed
- 2 ounces of allspice
- 2 ounces of alum
- 8 ounces salt
- 5 tablespoonfuls celery seed
- a gallon of water
- 4 red peppers
- 99 let the mixture come to a boil
- 3 mornings
- 3 peppers
- 3 onions
- salt
- vinegar
- pepper
- mustard
- cloves
Directions
Mrs. Robert Jones.
Peel and slice thin medium sized cucumbers, sprinkle with salt and a little alum and let stand 2 hours. Drain, and put in jars, adding vinegar, pepper and a few whole mustard seeds (onions if desired). On top of the jar, v/hen ready for sealing, add a dessert-spoonful of olive oil.
Good to serve with meat, fish or as a salad, and they will keep until June.
FI.INT PICKI.es.
Mrs. IV. B. Green.
100 small cucumbers, i teacup of salt to a gallon of water, heated boiling hot. Pour over the cucumbers, let stand 24 hours. Repeat this twice. Then rinse them with cold water and wipe them dry. Line bottom of stone jar with grape leaves, pack cucumbers in layers with a few whole cloves and cinnamon sticks between. Cover with grape leaves, and fill the jar with vinegar.
Mrs. F. B. Palmer.
i/^ gallons of vinegar; i ounce of cloves; 2 ounces white mustard seed; 2 ounces of allspice; 2 ounces of alum; 8 ounces salt; several pieces of horseradish; 5 tablespoonfuls celery seed; 4 red peppers; 400 cucumbers put into a jar.
Better than the Best — Virot's Extracts.
FRKDONIA COOK BOOK. 99
Let the mixture come to a boil, pour over the cucumbers. Fill the jar with cold vinegar. Cover with grape leaves and tie paper tightly over. Ready for use in 3 weeks.
PICKI.ED CUCUMBERS.
Mrs. Franklin Burritt.
Take 300 small cucumbers; i pint of salt. Pour boiling water over them to cover. Repeat 3 mornings, then wash thoroughly in cold water and drain; put in jars. Take vinegar enough to cover pickles. Put in i ounce of alum, Yt, ounce saltpetre and i cofieecup of sugar; boil together and pour over boiling hot. Some add 3 peppers, 3 onions and a few cloves.