Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 pounds of clean brown sugar
- one quart of vinegar
- half ounce of cinnamon in the stick
Directions
MRS. C. B. SMITH, MT. CARROLL, ILL,
'HERE are many ways of making sweet pickles of fruit, all of which are complicated and tedious. The following answers equally for damsons, cherries and peaches; '(sle) serves every purpose of an elaborate method; has good keeping qualities, and the advantage of giving little trouble: Prepare your fruit as you would for preserving. To three and a half or four pounds of clean brown sugar, allow one quart of vinegar, a half ounce of cinnamon in the stick, and cloves. Put the fruit in a jar; boil the vinegar and spices and pour over it, letting it stand for two days; then pour the vinegar off, and boil; when hot pour in the fruit, and boil it till clear and transparent. This does just as well as the repeated scalding usually recom- mended.
SWEET PICKLES. 233