Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- three pints small white onions
- one cup salt
- two ounces white ground pepper
- three ounces mustard
- three ounces celery seed
- two cups olive oil
- a small piece of alum
- three hundred small cucumbers
- salt
- vinegar
Directions
Three hundred small cucumbers, sliced fine, three pints small white onions, sliced; mix one cup salt with sliced cucumbers; let stand one hour, put onions in cold water three hours, add a small piece of alum, dissolved in hot water to keep them firm and green. Two ounces white ground pepper, three ounces mustard, three ounces celery seed, two cups olive oil. Mix all together with hands, add enough cold cider vinegar, so that there will be plenty of liquid. Pack in glass jars as fruit. — Mrs. U. D. Staley.