Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 pint of vinegar
- 1 teaspoon each of cloves
- one gallon of vinegar
- 1 cup of brown sugar
- 3 tablespoons of ground mustard
- 1 cup of grated horse-radish
- one gallon good vinegar
- 1 cup each of salt
- 2 gallons pickles
- one cup of sugar
- 1 gallon of vinegar
- 1 cup
- 2 tablespoons of mustard
- one gallon vinegar
- 1 cup of salt
- 1 cup of ground horse-radish
- 3 quarts of vinegar
- 3 tablespoons of salt
- a cup of salt
- a cup of whole white mustard seed
- a cup of ground mustard
- a cup of mustard seed
- a cup of horse- radish
- a cup of mixed spices
- a cup of ground mustai-d
- a cup of ground mustard wet
- five lbs
- 4 lbs
- 4 houre
- 1 scant cup of salt
- 43 wash cucumbers
Directions
Five lbs. of fruit; 4 lbs. of sugar; 1 pint of vinegar; 1 teaspoon each of cloves, allspice, cinnamon, a little pepper. Cook slowly 3 or 4 houre.
Mes. W. H. Betan.
After packing cucumbers in pickle, cover them with leaves from grape vine, and they will retain more of their color.
CUCUMBBE PICKLES. One gallon of vinegar; 1 cup of brown sugar; half a cup of salt; 3 tablespoons of ground mustard ; 1 cup of grated horse-radish. Pour boil- ing water over pickles, let stand until cold, then wipe pickles dry with cloth, and pour the preparation over them. C. E. Moore.
CUCUMBEE PICKLES. One gallon good vinegar ; 1 cup each of salt and sugar ; half a cup of whole white mustard seed ; 5c. worth mixed spices, use about half ; wash cucumbers and drop in vinegar as gathered. Put horse-radish on top of jars or cans. Not good early in season. About 2 gallons pickles.
Mrs. Peank Staekins.
One cup of sugar; 1 scant cup of salt; 1 gallon of vinegar; 1 cup or more chopped horse-radish ; 2 tablespoons of mustard. Pour over pickles.
:\rES. W. H. Bryan.
One gallon vinegar; 1 cup of salt; 1 cup of brown sugar; half a cup of ground mustard; half a cup of mustard seed; half a cup of horse- radish; half a cup of mixed spices. :\Ies. W. L. Dean.
One cup of sugar; half a cup of ground mustai-d; half a cup of salt; all mixed with a little cold vinegar; 1 cup of ground horse-radish; 1 gallon of vinegar; put all together cold. Wash and dry pickles and put in vinegar with a, plate on top. More pickles can be added at any time. These are fine. Mrs. Sarah Gray.
THE USEFUL OOOK BOOK 43
Wash cucumbers, dry and put in jar ; 3 quarts of vinegar ; half a cup of mustard seed; half a cup of ground mustard wet with vinegar; 3 tablespoons of salt. Mix well and then turn over the pickles.
Mks. 0. C. Emmons.