Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
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
- a gallon of vinegar add an ounce of white mustard seed
- a teaspoonful of pulverized alum
- vinegar
- mustard
Directions
Take good sized cucumbers, slice en a vegetable slicer quite thin and pour a weak brine, boiling hot, over them and let stand twenty-four hours ; then to a gallon of vinegar add an ounce of white mustard seed, one of celery seed and half a teaspoonful of pulverized alum ; boil and turn over the pickles. Put in old pickle bottles and seal, or in a jar with a cloth over, rinsing the cloth occasionally.