Bread and Butter Pickles

Name: Bread and Butter Pickles
Ingredients: SLICE 20 large cucumbers; 1/2 cup salt; 2 cups of vinegar; 2 cups of white sugar; 6 onions if desired; 1 tsp. ginger; 1 tsp. turmeric; 1/2 tsp. black pepper; 2 tsp. celery seed; 2 tsp. mustard seed; 1 Tbsp. cornstarch

From Recipes from our hearth, 1960

Presented as published in 1960. 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

2739Calories

38 gProtein

619 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories2739 kcal

Protein38 g

Carbohydrates619 g

Fiber18 g

Sugars440 g

Total Fat13 g

Saturated Fat0.7 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium56118 mg

Potassium8373 mg

Calcium1048 mg

Iron7.9 mg

Magnesium562 mg

Phosphorus1312 mg

Zinc11 mg

Copper3.2 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A0.6 mcg

Vitamin E0.8 mg

Vitamin K966 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate185 mcg

Choline68 mg

Caffeine0 mg

Water5095 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 43. The excerpt below is the record exactly as published.

BREAD AND BUTTER PICKLES SLICE 20 large cucumbers and soak in 1/2 cup salt for 2 hours. (Do not use water with salt) 2 cups of vinegar 2 cups of white sugar 6 onions if desired 1 tsp. ginger 1 tsp. turmeric 1/2 tsp. black pepper 2 tsp. celery seed 2 tsp. mustard seed 1 Tbsp. cornstarch

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