12-Day Pickles

Name: 12-Day Pickles
Ingredients: Cut lengthwise 75 two to three-inch cucumbers; 4 quarts water; 2 cups coarse-medium salt; 6 cups vinegar; 5 cups sugar; 1 ounce celery seed

From The Williamston cook book, 1950

Presented as published in 1950. 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

6625Calories

99 gProtein

1456 gCarbs

37 gFat

Full nutrition (33 nutrients)

Calories6625 kcal

Protein99 g

Carbohydrates1456 g

Fiber3.3 g

Sugars1004 g

Total Fat37 g

Saturated Fat0.6 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium426 mg

Potassium25984 mg

Calcium3156 mg

Iron14 mg

Magnesium1695 mg

Phosphorus3692 mg

Zinc33 mg

Copper10 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C4.8 mg

Vitamin A0.9 mcg

Vitamin E0.3 mg

Vitamin K3600 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate2.8 mcg

Choline7 mg

Caffeine0 mg

Water19528 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 36. The excerpt below is the record exactly as published.

12-DAY PICKLES Cut lengthwise 75 two to three-inch cucumbers. Bring to boiling 4 quarts water and 2 cups coarse-medium salt; cool; pour over cucumbers; cover; let stand 1 week. Drain. Cover with boiling water; let stand 24 hours; drain. Cover with boiling water, adding 1 teaspoon powdered alum, and let stand 24 hours; drain. Cover with hot syrup. 6 cups vinegar ) 1 ounce celery seed 5 cups sugar

Cook this with the app: pantry check, scaling, and the assistant.