Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one gill of mustard to one quart of vinegar
- one quart of vinegar
- 32 bottr pickle recipes
Directions
Take large free-stone peaches, sufficiently ripe to allow the seed to come out easily ; put them in strong brine for two days. Mix to your taste chopped garlic, race ginger, soaked in water over night or until soft, and then slice thin, grated and sliced horse-radish, white mustard seed and cloves. Take out the seed, fill them with this mixture and tie them up. Fill up a jar with them, and sprinkle through, as they are put in, some cloves, stick cinnamon broken quite fine, and a bag of turmeric ; season, enough vinegar to cover the whole, with a little ginger, nutmeg and mustard — about one gill of mustard to one quart of vinegar. — Mrs. M. T. ScM.
32 BOTTR PICKLE RECIPES.