Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cucumber | 1/2 cup sliced (52g) | 16 |
| 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
- 1 bushel of full grown green cucumbers
- 2 doz
- salt
- vinegar
Directions
MRS. NATHANIEL CHAPMAN (1820), PHILADELPHIA, PA.
_Contributed by Mrs. William R. Philler, Haverford, Pa., her Great-Granddaughter._
Late in September take 1 bushel of full grown green cucumbers, peel and slice them, sprinkle with salt and let them stand on a sieve 2 hours, so that the water may run off. Then chop up fine, and add 2 doz. large onions cut small, 1 lb. white mustard seed, ½ lb. ground mustard, ¼ lb. black pepper ground, 1 lb. black mustard seed. Mix all together with best wine vinegar, making the consistency of thick catsup and fill your jars, tying up and closing tight. Sometimes the vinegar soaks up, and it is necessary to add vinegar after a few days to each jar.