Estimated Nutrition (whole recipe, rough)
6
Calories
0g
Protein
0g
Fat
0g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 gallon vinegar
- 1 cup ground mustard
- 1 cup salt
- 1 peck pickles
Directions
1
Miss Ethel Kimbrough.
2
1 gallon vinegar. 1 cup ground mustard.
3
1 cup salt. 1 peck pickles.
4
Wash pickles and place in jar. Mix vinegar, salt, and mus- tard, and pour over pickles. Do not heat this mixture. Cut horseradish roots and put over top, or divide this quantity into several small jars and cover with paraffin.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive