Bread And Butter Pickles

Name: Bread And Butter Pickles
Ingredients: 30 cucumbers (1" in diameter); 10 medium onions; 4 tablespoons salt; 5 cups vinegar; 1 teaspoon turmeric; 2 teaspoons celery seed; 2 teaspoons ground ginger; 4 cups sugar; 2 teaspoons white mustard seed

From Shallowford cookery, 1951

Presented as published in 1951. 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

4916Calories

56 gProtein

1127 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories4916 kcal

Protein56 g

Carbohydrates1127 g

Fiber28 g

Sugars867 g

Total Fat16 g

Saturated Fat0.9 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium28192 mg

Potassium12656 mg

Calcium1523 mg

Iron9.6 mg

Magnesium813 mg

Phosphorus1923 mg

Zinc16 mg

Copper4.7 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C112 mg

Vitamin A0.3 mcg

Vitamin E0.5 mg

Vitamin K1447 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.5 mg

Folate287 mcg

Choline97 mg

Caffeine0 mg

Water8225 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 21. The excerpt below is the record exactly as published.

Bread And Butter Pickles 30 cucumbers (1" in 4 tablespoons salt diameter) 10 medium onions Slice cucumbers and onion, sprinkle with salt. Let stand one hour. Drain in cheesecloth bag. Make a spiced vinegar using the following ingredients: 5 cups vinegar 1 teaspoon turmeric 2 teaspoons celery seed 2 teaspoons white 2 teaspoons ground ginger mustard seed 4 cups sugar

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