14-Day Pickles
From Wilkes County Home Demonstration Club cook book, 1947
Recipe by Mrs. P. M. Lowe, Pores Knob Club.
Presented as published in 1947. 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
11902Calories
105 gProtein
2421 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories11902 kcal
Protein105 g
Carbohydrates2421 g
Fiber42 g
Sugars1610 g
Total Fat36 g
Saturated Fat2.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat7.2 g
Cholesterol0 mg
Sodium232739 mg
Potassium13366 mg
Calcium3864 mg
Iron257 mg
Magnesium983 mg
Phosphorus2275 mg
Zinc19 mg
Copper4.9 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1726 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)5.1 mg
Niacin (B3)63 mg
Folate1022 mcg
Choline98 mg
Caffeine0 mg
Water11785 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 42. The excerpt below is the record exactly as published.
14-DAY PICKLES Wash 2 gallons cucumbers. Mix 2 cups salt with 1 gallon boiling water and pour over cucumbers in a stone jar. Weight down so they will stay in brine for one week. Take out and rinse off with clean water; pour boil- ing water to cover and let stand 24 hours. Pour off then add alum about the size of a walnut to boiling water and cover cucumbers. Let stand 24 hours. Drain off then add the follow- ing: Heat 2 quarts vinegar and 8 cups sugar, 14% cups pickling spices
Cook this with the app: pantry check, scaling, and the assistant.