13 Day Pickles
From The Gertrude Bobbitt Circle cook book, 1948
Put away, crisp and cold, and they stay very delicious.
Presented as published in 1948. 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
16625Calories
72 gProtein
3985 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories16625 kcal
Protein72 g
Carbohydrates3985 g
Fiber32 g
Sugars3624 g
Total Fat35 g
Saturated Fat0.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium286 mg
Potassium18913 mg
Calcium2785 mg
Iron14 mg
Magnesium1226 mg
Phosphorus2731 mg
Zinc25 mg
Copper7.6 mg
Manganese22 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A8.9 mcg
Vitamin E1.5 mg
Vitamin K2607 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate4.8 mcg
Choline9.7 mg
Caffeine0 mg
Water13072 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 41. The excerpt below is the record exactly as published.
13 DAY PICKLES Three gallons of cucumbers, wash, put in salt brine strong enough to float an ps;g. Leave in brine until ready to make pickles. Seventh day drain from salt water and pour boiling water over cu- cumbers, let stand over night. Eighth day cut cucumbers into 1-in. pieces across. Put 2 ounces powdered alum in boiling water enough to cover cucumbers, let stand over night. Ninth day, drain water from cucumbers and cover with boiling water. Stand over night. Tenth day, take 3 quarts vinegar, 2 ounces cinnamon bark, 2 ounces mixed pickling spices, tie in bag, put in pickles with vinegar, 8 lbs. sugar and x/o ounce celery seed
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