Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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 gallon jar of cucumbers
- a handful of allspice
- a cup of whole black pepper
- a pound of brown sugar
- three red pepper-pods
Directions
MRS. A. Y. RAWSOK AND MRS. HOWELL.
Put the cvicumbers into rather strong salt and water over night, then rinse and lay in a jar, and pour over them scalding vinegar every day for three days; the third day take a teacup of English mustard seed, a handful of allspice, half as much cloves, a teacup of broken cinnamon and half a cup of whole black pepper; put them into a small, thin muslin bag and boil in fresh vinegar an hour; put two or three red pepper-pods and some strips of horse- radish among the pickles. Use vinegar enough to cover the pickles; put into it a pound of brown sugar, let it scald, and pour over the pickles; let the bag of spices remain in the jar, and when ready to put away pour over a coffeecup of molasses, letting it settle gradually. This receipt will pickle a three gallon jar of cucumbers.