Cucumber Pickle
From Raleigh recipe book, 1925
This gains flavor by being kept for a few months.
Presented as published in 1925. 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
6621Calories
83 gProtein
1495 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories6621 kcal
Protein83 g
Carbohydrates1495 g
Fiber32 g
Sugars1116 g
Total Fat32 g
Saturated Fat1.9 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol0 mg
Sodium1646 mg
Potassium20285 mg
Calcium3172 mg
Iron20 mg
Magnesium1400 mg
Phosphorus2867 mg
Zinc24 mg
Copper8.2 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A21 mcg
Vitamin E2.7 mg
Vitamin K2533 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate130 mcg
Choline91 mg
Caffeine0 mg
Water11390 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 36. The excerpt below is the record exactly as published.
CUCUMBER PICKLE Fifty medium-sized cucumbers. Put in brine for three days, take out, wash and put in cold water for twenty-four hours. Green by putting on stove layer of cucumber and layer of grape or green cabbage leaves, a good tablespoon of alum and weak vinegar to cover. Steam over slow fire till green, but do not let get soft. Drop in cold water, when cold chop in squares and put in stone jar. Boil l^/o quarts vinegar 3 hot peppers, seeded and 2% pounds brown sugar chopped 1 ounce mustard seed 1% slices lemon 1 ounce celery seed 1 pint button onions Pinch of mace 1 handful whole cloves and all- spice mix
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Cook this with the app: pantry check, scaling, and the assistant.