Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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
- two pounds light brown sugar
- two tablespoons cinnamon
- one tablespoon spice
- one tablespoon cloves
- one tablespoon black pepper
- half cup mustard
- one pint horseradish
- two gallons of bulk cucumber pickle
- half bushel tomatoes
- one dozen large onions
- one dozen green peppers
- one peck cut fine
- one peck add eight large white onions
- vinegar
- salt
Directions
If all our world were sweetness,
Without a variation, We'd soon become insipid,
Devoid of animation. So here 's to sour pickles,
May they always have their rights, Add zest unto our banquet,
And whet our appetites. — Bessie Warren Leach.
Excellent Pickle Recipe. — Part I. — Half bushel tomatoes, one dozen large onions, one dozen green peppers. Grind very fine and put a layer of salt and then of tomatoes in a cheese cloth sack and hang up to drip over night; then squeeze out and cover with vinegar and cook slowly. Part II. — Two pounds light brown sugar, two tablespoons cinnamon, one tablespoon spice, one tablespoon cloves, one tablespoon black pepper, half cup mustard, one pint horseradish. Add enough vinegar to this second part to make thin, and heat together in a separate vessel, and after first part comes to a boil pour in this second part and take immediately off the stove and put in jars as you would any pickles. — Mrs. Fite.
Preserve Pickles from Molding. — Drop a few slices or perhaps a few gratings of horseradish on the top of pickles in each jar. This addition adds piquancy to the cucumbers and preserves their crispness.
Mixed Pickle. — Equal quantities of green tomatoes and cab- bage, one peck cut fine; sprinkle with salt and let stand over night. To this one peck add eight large white onions. Sprinkle this with salt too. Next morning squeeze all the salt out. Two gallons of bulk cucumber pickle with all the vinegar squeezed