Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Radish | 1/2 cup (58g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 3 gallon jar take 1 teacup of salt
- two quarts of water
- 1 quart of salt
- 1 quart of vinegar
- 1 teacup of salt
- 1 teacup of grated horse- radish
- 3 teacups of sugar
Directions
For a 3 gallon jar take 1 teacup of salt; 1 teacup of grated horse- radish; 3 teacups of sugar; enough vinegar to cover the pickles. Stir all together and pour over the pickles. Cover with horse-radish leaves.
Mes. Maey Ceoss.
CUCUMBBE PICKLES. Wash cucumbers and put in layers in jar, sprinkling well each layer with salt. When you have the required amount pour off the liquor and make new one as follows: Two quarts of water; 1 quart of salt; 1 quart of vinegar. Make enough of this proportion to cover pickles well, then cover with cloth and plate, with a stone on top. Put a few small pieces of horse-radish root in Jiar and no scum will form. C. E. Mooee.