Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 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
- one quart good cider vinegar to three pints good sugar
- a pint of water the first time they are cooked
- three pints good sugar
- cinnamon
- cloves
Directions
Mrs. J. Ross Southwick.
Pare unripe melons and cut into small pieces ; cover in vinegar sweetened with a pound sugar to a quart sharp vinegar ; spice with cinnamon and cloves, boil till transparent, or till they lose their raw taste, but not till they become soft.
PEACH PICKLES, w. w. w. Pare free-stone peaches, place in a stone jar, and pour over them boiling hot syrup made in' the pro- portion of one quart good cider vinegar to three pints good sugar; boil and skim, and pour over the fruit boiling hot, repeating each day until the fruit is the same color to the centre, and the syrup like thin molasses. A few days before they are pickled, place the fruit, after draining, in the jar three or four inches thick, then sprinkle over bits of cinnamon bark and a few cloves, add another layer of fruit, then spice, and so on until the jar is full ; scald the syrup each morn- ing for three or four days after putting in the spice, and pour syrup boiling hot over them. To pickle clingstones, prepare syrup as for freestones; pare fruit, put in the syrup, boil until they can be pierced through with a silver fork. As clings are apt to be- ~ come hard when stewed in sweet syrup, it may often be necessary to add a pint of water the first time they are cooked, watching carefully until they are tender, or to use only part of the sugar at first, adding the rest as the syrup boils, skim out, place in jar, and pour
PICKLES. 255
boiling syrup over them ; continue to drain and boil the syrup each morning until the fruit is the same color to the centre. A few days before they are done, spice like peaches. Use the large white Heath clings, if they are to be had. All that is necessary to keep sweet pickles is to have syrup enough to cover and to keep the fruit well under. Scald with boiling syrup until fruit is of same color throughout, and syrup as thick as molasses ; watch every week, particularly if weather is warm, and if scum rises and syrup assumes a whitish appearance, boil and skim syrup, and pour over the fruit. If at any time syrup is lacking, pre- pare more as at first.