Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 handful of salt to a gallon
- a piece of alum the size of a wahiut
- a small piece of alum
- three mornings in succession
- vinegar
- mustard
- pepper
Directions
Wash with care the cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water) ; when scald- ing hot turn over the cucumbers and cover; repeat this process three mornings in succession, taking care to skim thoroughly. On the fourth day have ready a porcelain kettle of vinegar, to which has been added a piece of alum the size of a wahiut. When scalding hot, put in as many cucumbers as may be covered with the vinegar ; do not let them boil but skim out as soon as scalded through, and replace with others, adding each time a small piece of alum. When this process is through, throw out the vinegar, and replace with good cider or white wine vine- gar ; add spices, mustard seed and red pepper. Sort the pickles and place them in stone or glass jars, turn over the hot spiced vinegar ; seal and put away the jars not wanted for immediate use. Pickles thus prepared are fine and crisp at the expiration of a year. Those that are
PICKLES. 575
kept in open-mouth jars may be covered with a cloth, which will need to be taken off and rinsed occasionally.