Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 small onions
- 2 quarts small cucumbers
- 1 quart green beans
- 2 quarts cauliflower
- 2 quarts good cider vinegar add 8 tablespoons dry mustard
- 8 tablespoons dry mustard
- 8 green peppers sliced
- vinegar
- mustard
Directions
One quart small onions, 2 quarts small cucumbers, 1 quart green beans, 2 quarts cauliflower, 8 green peppers sliced. Soak all in brine 24 hours. Then let come to a boil in the brine. To 2 quarts good cider vinegar add 8 tablespoons dry mustard, \y2 cups flour, % ounce tumeric. Boil all together until well cooked. Then pour over pickles, which have been drained.