Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- vinegar
- cloves
- allspice
- pepper
Directions
Mrs. E. M. R. Salt pickles down dry for ten days, soak in fresh
252 THE BUCKEYE COOK BOOK.
water one day ; pour off water, place in porcelain kettle, covering with water and vinegar, with alum enough to taste ; stand over night on a stove which had fire in during the day; wash and put in a jar with cloves, allspice, pepper, horse radish and gar- lic ; boil vinegar and pour over all; in two weeks they are ready for use. These pickles are always fresh and crisp and are made with much less trouble than by the old fashioned way of keeping in brine.