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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- twelve cups vinegar
- eight cups sugar
- one-fourth pound mustard seed
- two dozen yellow cucum- bers
- two red peppers
- salt
- vinegar
Directions
YELLOW CUCUMBER PICKLES— Two dozen yellow cucum- bers, twelve cups vinegar, eight cups sugar, two red peppers, one-fourth pound mustard seed. Peel cucumbers, cut in pieces lengthwise, remove seeds and sprinkle with salt, and let stand over night. In the morning drain, scald with boiling water and let stand about four hours. Put vinegar and sugar to boil, then add a part of the cucumbers, boil until clear, place into jars, adding more to boil until all are used. Chop red peppers, add celery seed and peppers to jars, pour over the boiling vine- gar and seal.