Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 pound brown sugar
- one ounce race ginger
- one ounce celery seed
- two ounces mustard seed
- two gallon
- four onions fine
- cloves
- allspice
- ginger
- mustard
- vinegar
Directions
Gather when young and tender ; wipe, and drop in strong brine until you wish to pickle; then soak in clear water twenty- four hours; put them in an iron pot and cover with vinegar and water (cold) ; let them simmer slowly, until they blacken ; do not boil. Put them in a jar (two gallon) ; chop four onions fine ; add one pound brown sugar, handful sliced horse-radish, handful cloves and allspice, one ounce race ginger, one ounce celery seed, two ounces mustard seed ; sprinkle these all in the jar ; boil strong vinegar and pour over the pickle ; set a plate over the jar, to cover while hot. — Mrs. Cooke, Va.