Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 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 quart ground cabbage
- 1 pint vinegar
- 1 quart beets
- 1 cup granulated sugar
- 1 tablespoon of salt
- 1 cup sugar
- salt
Directions
Miss Rhoda Gorsuch.
1 quart ground cabbage. 1 pint vinegar.
Yz cup ground horseradish. . 1 quart beets, cooked and 1 cup granulated sugar. ground.
Add 1 tablespoon of salt, and it is ready for use.
Miss Lillian Huber.
Take sweet peppers (red or green), being careful to remove all seeds. Cut into rings or strips. Plunge into boiling water and drain almost immediately. Then pour cold water over them. This makes them crisp. Drain and taste. If peppers are too hot, repeat the process until they suit taste. Place peppers in jars and make a syrup of y2 cup vinegar to 1 cup sugar. Boil syrup and pour over the peppers, hot. Seal or not, as preferred.
3 H Pickles and Relishes.