Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- five pounds of sugar to each gallon of vinegar
- one night
Directions
Mrs. E. S. Chesbrough.
Pick when soft enough to run a pin through, or from two to three inches long. Throw in brine till ready to put up. Soak in clear water one night or longer if very salt, then scald in weak vinegar ; skim out and throw in cold water ; then pour over them, (after draining from the water,) scalding hot vinegar and sugar in the proportion of five pounds of sugar to each gallon of vinegar, a hand- ful of cloves and cinnamon, or whatever spices desired, scalded in the vinegar. If the martinoes are not tender enough the scalding can be repeated.