Bread and Butter Pickles

Name: Bread and Butter Pickles
Ingredients: 1 gallon cucumbers; 2 green peppers, shredded; 8 small white onions; 2 cup salt; 5 cups sugar; 2 tablespoons mustard seed; 1 teaspoon tumeric; 1 teaspoon celery seed; 4 teaspoon ground cloves; 5 cups vinegar

From Favorite recipes (North Carolina, 1948), 1948

Mrs. L. H. 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

5232Calories

40 gProtein

1215 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories5232 kcal

Protein40 g

Carbohydrates1215 g

Fiber21 g

Sugars1075 g

Total Fat21 g

Saturated Fat0.9 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium224127 mg

Potassium8244 mg

Calcium1222 mg

Iron10 mg

Magnesium617 mg

Phosphorus1443 mg

Zinc11 mg

Copper3.4 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A1.2 mcg

Vitamin E2 mg

Vitamin K877 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate38 mcg

Choline32 mg

Caffeine0 mg

Water5681 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 18. The excerpt below is the record exactly as published.

BREAD AND BUTTER PICKLES 1 gallon cucumbers 2 green peppers, shredded 8 small white onions 2 cup salt Use only fresh, crisp cucumbers. Wash but do not peel. Slice very thin. Slice onions and shred peppers. Mix with salt and bury quart of cracked ice in mixture. Let stand 38 hours, then drain well. 5 cups sugar 2 tablespoons mustard seed 14 teaspoons tumeric 1 teaspoon celery seed 4 teaspoon ground cloves 5 cups vinegar

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