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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one ounce white mustard seed
- one handful small green peppers
- two pounds sugar
- one-fourth pound mustard
- two hundred small cucumbers stand in salt pickles
- four mornings
Directions
Mrs. Ada Estelle Bever.
Let two hundred small cucumbers stand in salt
PICKLES. 245
and water closely covered for three days ; boil fifteen minutes in half a gallon best cider vinegar the follow- ing: one ounce white mustard seed, one of black mustard seed, one of juniper berries, one of celery seed, one handful small green peppers, two pounds sugar, a few small onions and a small piece alum; tie each ounce separately in swiss bags, pour the vine- gar while hot over the cucumbers, let stand a day, re- peating the operation three or four mornings. Mix one-fourth pound mustard with the vinegar, pour over cucumbers and seal up in bottles.