Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- one quart of cider vinegar
- two ounces cinnamon buds
- half ounce whole cloves
- a good handful of salt has been put
- twelve ripe cucumbers
Directions
Twelve ripe cucumbers, pare, take out the seeds, and cut in pieces the desired size. Place in a jar and cover with boiling water in which a good handful of salt has been put, and let remain over night. In the morning drain and put in vinegar for twenty-four hours. Cook until clear in the following: One quart of cider vinegar, two ounces cinnamon buds, one- half ounce whole cloves. — Mrs. Sloan, Manistee, Mich.