Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 of water put two cups of salt
- two teaspoons of pulverized alum to a gallon of fresh vinegar
- one tablespoon of sugar
- a gallon of fresh vinegar
- two cups of salt
- salt
- vinegar
Directions
MRS. J. B. MILLER.
To one gallon of water put two cups of salt; let this come to a scalding heat and pour over the cucumbers; let them stand over night and turn off in the morning; scald vinegar and pour over them, and let them stand in this vinegar twenty-four hours; then take two teaspoons of pulverized alum to a gallon of fresh vinegar, heat it and pour over the pickles; add one tablespoon of sugar and spices to your taste. These pickles will keep a long time. 15 225
226 PICKLES.