Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- a small piece of alum in each jar will make the pickles firm
- one tablespoonful of sugar to each quart of vinegar will be found a very great i
- one moment when it is off the fire
Directions
Glass or stone jars are preferable to any other; a small piece of alum in each jar will make the pickles firm and crisp. One tablespoonful of sugar to each quart of vinegar will be found a very great improvement to all pickles. Always use the very best cider or wine vinegar.
Keep your pickles well covered with vinegar. If you use ground spices, tie them up in thin muslin bags. Pickles, well made, are better when a year old than at the end of six months,
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130 THE BREADMAKER S COOKING LESSONS.
Enamelled kettles should always be used in prefer- ence to those of brass or copper, as the verdigris pro- duced by the vinegar on these metals is extremely poisonous. For some pickles use cold vinegar, as in boiling most of the strength is lost by evaporaticn,
If you boil pickles in bell-metal, do not let them stand in it one moment when it is off the fire; and see for yourself that it is perfectly clean and newly scoured before the vinegar is put in.