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 |
|---|---|---|
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- two tablespoonfuls each chopped horseradish
- four teaspoonfuls cinnamon bark to a gallon of pickles
- a teaspoonful of cayenne pepper
- a gallon of pickles
- cinnamon
- cloves
- cayenne
- pepper
- vinegar
Directions
Select small silver-skinned onions, remove with a silver knife all the outer skins, so that each onion will be perfectly white and clean. Put them into brine that will float an &^<g and leave them for three days ;
580 PICKLES.
drain, place in a jar, first a layer of onions three inches deep, then a sprinkling of horseradish, cinnamon bark, cloves, and a little cayenne pepper; repeat until the jar is filled, in proportion of half a teaspoonful of cayenne pepper, two tablespoonfuls each chopped horseradish and cloves and four teaspoonfuls cinnamon bark to a gallon of pickles ; bring the vinegar to boiling point, add brown sugar in the proportion of a quart to a gallon, and pour hot over the onions.