Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| 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
Directions
In making pickles use none but the best cider vinegar, and boil in a porcelain kettle — never in metal. A small lump of alum dis- solved and added when scalding pickles the first time, renders them crisp and tender, but too much is injurious. Keep in glass or stone- ware; look at them frequently and remove all soft ones; if white specks appear in the vinegar; drain off and scald, adding a liberal iiandful of sugar to each gallon, and pour again over the pickles ; liits of horserdish and a few cloves assist in preserving the life of the vinegar. If put away in large stone jars, invert a saucer over the top of the pickles, so as to keep well under the vinegar. The nicest way to put up pickles is bottling, sealing while hot, and keeping in a cool, dark place. Many think that mustard (the large white or mellow) improves pickles, especially those chopped and bottled, and mangoes. Never put up pickles m any thinir that has held any kind of Grrease. and ne\'f'r let them freeze. T'se an oaken tub or cask for pickles in brine, keep them well under, and have more salt thaji will <lissolv(\ so that there will always be plenty at the bottom of the cask. All pickles should be kept from the air as much as possible. In making sweet pickles, use best brown sugar, "Coffee C," or good maple sugar.