Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Horseradish | 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
- 1 gallon vinegar
- 1 cup salt
- 1 cup colman's mustard
- a big piece of alum
- a piece of horseradish
- 3 mornings
- half water
- 3 morn- ings
Directions
Mrs. Maesie L. Tunnelle.
Choose cucumbers 3 or 4 inches long, with a stem; put in brine that will float an egg. Boil this brine 3 mornings, pouring over pickles hot. The third morning drain brine from the pickles, then take half water and half good vinegar, boil 3 morn- ings, pouring over the pickles hot. Put in the jars a big piece of alum and cover with grape leaves. On the seventh morning drain pickles. Put in a stone jar and pour over the pickles good cider vinegar boiling hot; then put in jar a piece of horseradish and alum ; spice as you like. Cover with grape leaves. Also cover jar and let stand from 3 to 6 weeks before using.
MUSTARD PICKLES (COLD PROCESS).
Mrs. Lynn Forbes.
Wash cucumbers and soak over night. 1 gallon vinegar. 1 cup salt.
1 cup Colman's mustard.
Dissolve and let stand over night. Fill jars with cucum- bers, and pour vinegar mixture over pickles, and seal.