Pickled Garlic and Spices
From Jane Hamilton's recipes, 1909
For cucumbers, use half a pound of garlic.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
8060Calories
46 gProtein
1687 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories8060 kcal
Protein46 g
Carbohydrates1687 g
Fiber53 g
Sugars1424 g
Total Fat17 g
Saturated Fat2.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol0 mg
Sodium990 mg
Potassium8598 mg
Calcium1078 mg
Iron40 mg
Magnesium651 mg
Phosphorus924 mg
Zinc6.9 mg
Copper1.8 mg
Manganese27 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A764 mcg
Vitamin E3.3 mg
Vitamin K67 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.2 mg
Folate132 mcg
Choline102 mg
Caffeine0 mg
Water7657 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 23. The excerpt below is the record exactly as published.
a pound of peeled garlic, sprinkle it with salt, and put it in the sun for three or four days, then wash it and dry it in the sun. Put half of it in the vinegar, adding one ounce of turmeric (beaten fine and put in a thin cotton bag), four ounces of ginger pounded or broken, two ounces of allspice half pounded, two of long pepper (soaked in warm water and sliced), three pounds of sugar, and four ounces of horseradish scraped. This seasoning is for two gallons of good cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.