Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 4 ounce alum
- a pinch of alum
- 6 aveeks
- four mornirsgs in succession
- black pepper
- vinegar
- salt
Directions
Put in strong salt and water 4 days; take out and drain; boil vincgai'. whole black pepper and celery seed to taste; pour on hot ever pickles. Good for use in 6 Aveeks. better in 3 months.
]\rrs. A. Gerould.
CUCUMBER PICKLES NO. 1.
5 (jts. water. 1 pt. salt; scald and ])<)ur over cucuiubers. and let stand tb.ree days; then pour (if[; make a fresh brine as before and repeat once more. On the ninth day take y^ water a/id ^^ vinegar- to this add ^4 ounce alum; scald and pour over; let stand six days; then pour off; prepare vinegar, spices, red or green peppers to make hot, and sugar to taste; be sure that your vinegar is the best, and tlicy will keep in an open crock two years. ^frs. Fred Darling.
PICKLED CUCUMBERS NO. 2.
Take small cucumbers; place in jar; pour (iver vhem lioiling water; add ejumgh salt to season nicely; repeat boili)ig this water
242 THE WARREN COOK BOOK.
for four mornirsgs in succession, the fourth mornini? add a pinch of alum; the lifth morning take vinegar enough to cover pii^kles; put in porcelain kettle with a little sugar and spices tied m bag; let come to a boil; drain cucumbers out of salt water and place in stone jar and pour over them boiling vinegar; prepare cucumbers as above till jar is filled; these will keep all winter. Good idea to put horse- radish in vinegar. Mrs. Dwight Cowan.