Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | not in our table | 0 |
| Horseradish | 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 spoonful to about three hundred cucum- bers
- half gallon of white wine vinegar very sweet
- 10 small red peppers
- 15 cents worth of white mustard seed
- 5 cents worth of celery seed
- 5 cents worth of cinnamon bark
- 5 cents worth of horseradish root
- 4 divisions of garlic
- mustard
- cinnamon
- vinegar
Directions
Get cucumbers a little larger than your little finger. Put into brine for twenty-four hours; taste, and if not salty enough, let them remain twelve hours longer. Take from the brine and put into clear, cold water. It is a good plan to place the pan con- taining the cucumbers in the sink, and let the water run over them all night. If this is not convenient, change the water several times. In the morning, line a large pan or kettle with grape leaves (to green the cucumbers), fill with water in which you have dis- solved a large kitchen spoonful of powdered alum. Allow one spoonful to about three hundred cucum- bers. Put in the cucumbers and let stand until noon (three or four hours). Make them out of this alum water without rinsing them. To a gallon jar, add the following spices:
10 small red peppers (cut in pieces);
15 cents worth of white mustard seed;
5 cents worth of celery seed;
5 cents worth of cinnamon bark;
5 cents worth of horseradish root (cut in strips) ;
4 divisions of garlic (sliced).
Pack the cucumbers in jar with alternate layers of spices. Make a half gallon of white wine vinegar very sweet with granulated sugar (about 1>£ pints). Heat to boiling point and pour over the cucumbers in jar. Tie up while hot, and let stand several days, then uncover to see if the pickles are well under the vinegar. If not, add a little more sweetened vinegar.
— Sallie B. Henderson.