FoodNet

14 Day Pickles

From Favorite recipes (North Carolina, 1948), 1948

Recipe by Mrs. Shuford.

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

9117Calories
106 gProtein
2040 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories9117 kcal
Protein106 g
Carbohydrates2040 g
Fiber46 g
Sugars1211 g
Total Fat39 g
Saturated Fat4.7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat7.5 g
Cholesterol0 mg
Sodium232760 mg
Potassium13555 mg
Calcium4082 mg
Iron263 mg
Magnesium1025 mg
Phosphorus2328 mg
Zinc20 mg
Copper5.1 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A3.7 mcg
Vitamin E0.9 mg
Vitamin K1734 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)5.5 mg
Riboflavin (B2)5.1 mg
Niacin (B3)64 mg
Folate1029 mcg
Choline104 mg
Caffeine0 mg
Water12240 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 17. The excerpt below is the record exactly as published.

14 DAY PICKLES Slice enough cucumbers into chunks about % inch thick to make 2 gallons. Put in stone jar. Pour 2 cups salt and 1 gallon boiling water over them. Let stand 7 days. Skim each day if they need it. On the 7th day drain and pour 1 gallon boiling water on them. Let stand 24 hours. On the 8th day drain and pour another gallon of boiling water on and add and stir 1 tablespoon of powdered alum in with them. On the 9th day drain and pour over them 1 gallon of boiling water. On the 10th day drain and make a syrup of 5 pints vinegar, 6 cups of sugar and 1 ounce of mixed spices

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