Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- one gallon white vinegar
- one-half pounds sugar
- two tablespoons pickling spices
- one-half cup salt to one quart of water
- two quarts of vinegar
- one pound of sugar
- one-half teaspoon mustard seed to each jar
- half water
- mustard
- vinegar
Directions
SWEET PICKLES — Soak for forty-eight hours a peck of small cucumbers in brine that will float an egg. Take out, put in fresh water about three hours, drain well and pack into jars and pour over the fol- lowing and seal : One gallon white vinegar, three and one-half pounds sugar, two tablespoons pickling spices. Boil about ten minutes.
JULIA M. FARA.
SWEET PICKLES — Wash and cover small cucumbers with a brine made in the proportion of one-half cup salt to one quart of water. Let stand three days, drain. Then cover with half water and half vinegar for five days, drain again, throwing away this liquid. Make a pickle of two quarts of vinegar, one pound of sugar, tablespoon pickling spices in a bag, boil and allow to cool. Pack pickles in jars, add one-half teaspoon mustard seed to each jar, fill to overflowing with cold vinegar
3.HQ SC3.1