Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- four quarts medium sized cucum- bers sliced
- two cups sugar
- two teaspoons mustard seed
- one teaspoon ground tumeric
- two quarts vinegar
- one red pepper cut in small pieces
- two tea- spoons celery seed
- vinegar
- pepper
Directions
PICKLED CUCUMBERS — Four quarts medium sized cucum- bers sliced, one red pepper cut in small pieces, two cups sugar, two tea- spoons celery seed, two teaspoons mustard seed, one teaspoon ground tumeric, two quarts vinegar. Let pickles stand in a brine over night, drain. Mix other ingredients with vinegar, let boil a few minutes, add cucum- bers and red pepper, let stand five minutes and can.