Estimated Nutrition (whole recipe, rough)
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
- one dry
- salt
- vinegar
- mustard
Directions
Pickles; Salt;
Vinegar; Sugar;
Red peppers; Mustard seed.
Peel large yellow pickles; cut out seeds and quarter. Sprinkle with salt and leave stand over night. Next day wipe each one dry and put into hot vinegar, cook for a few minutes. Sweeten white wine vinegar to taste. After pickles are cooked fill in jars, add some small red peppers and a little mustard seed to each jar. Fill up with the hot vinegar and seal. Dilute the vinegar if too strong. Very fine.
—Mrs. G. E. Crone.