Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | 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
- one ounce ginger root
- one ounce allspice
- one ounce cloves
- one ounce cinnamon
- one ounce black pepper
- one pound brown sugar to one quart cider vinegar
- half pound sugar
- a gallon of water
- quarter ripe cucumbers
- two table-spoons each broken cinnamon bark
- three mornings
- one quart cider vinegar
- vinegar
- salt
- ginger
- allspice
- cloves
- cinnamon
- black pepper
- cayenne
- pepper
Directions
Put some spiced vinegar in a jar, with a little salt in it. Every time you gather cucumbers, pour boiling vinegar, with a little alum in it, over them. Then put them in the spiced vinegar. Keep the same vinegar for scalding. When you have enough take all from the spiced vinegar and scald in the alum vinegar two or three minutes, till green, then put them back in the spiced vinegar.
PICKLED CUCUMBERS— No. 2.
Prepare and. quarter ripe cucumbers, take out the 'seeds, clean, la}^ in strong brine nine days, stirring every day, take out and put in clear water one day, lay in alum- water (a lump
of alum the size of a medium hulled hickory nut to a gallon of water) over night, make syrup of a pint good cider vinegar, pound brown sugar, two table-spoons each broken cinnamon bark, mace, and pepper grains; make syrup enough to cover the slices, lay them in and cook till tender.
PICKLED CUCUMBERS— No. 3.
Wash the cucumbers well and place them in stone jars. To every gallon of vinegar add half a tea-cup salt, one ounce ginger root, one ounce allspice, one ounce cloves, one ounce cinnamon, one ounce black pepper. Boil the vinegar and spices together for three mornings and pour over the pickles hot ; cover them closely. Will be ready for use in three days.
RIPE CUCUMBER PICKLES— No. 1.
Cut large, ripe, solid cucumbers in rings, pare, divide into smaller pieces and remove the seeds; cook pieces very slightly in weak vinegar, with salt enough to season well, drain, and put in stone jar in layers, with a few slices of onions, some cayenne pepper, whole allspice, whole cloves, bits of cinnamon bark, and celery seed (according to taste) between the layers of cucumber. Then cover with a syrup made of one pound brown sugar to one quart cider vinegar, boiled for about five minutes. Cover closely and set in a cool place.
RIPE CUCUMBER PICKLES — No. 2.— Lottie Landon.
Pare and core, soak in vinegar and water, with a little alum, for twenty-four hours or more. Take them out and weigh, to each pound of fruit take half pound sugar; boil them in clear vinegar until transparent, then put on the sugar and vinegar, and boil the fruit till of a dark, rich color, then skim out and boil the syrup with a few cassia buds, and pour over the fruit.