Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turmeric | 1 tsp ground (3g) | 9 |
| Long Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| 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 pound of rare vinegar
- half pound of garlic
- four ounces of allspice
- two ounces of long pepper
- two ounces of turmeric
- one pint of white mustard
- two gallons strong vinegar
- a handful of sliced horseradish
Directions
Take cabbage, cucumbers, peaches, and any other fruit or vegetable desired, and put them in salt or vinegar for two or three weeks, one pound of rare vinegar, half pound of garlic, four ounces of allspice, two ounces of long pepper, two ounces of turmeric, one pint of white mustard, and a handful of sliced horseradish. Bruise all of these together, and put it into two gallons strong vinegar. Set it in the sun, and stir it every day. Leave it until the horseradish looks yellow, then wipe the pickle and put in the vinegar, and let it stand in the sun several days.