Cucumber Pickles
From Quaker recipes, 1954
Presented as published in 1954. 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
946Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories946 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28023 mg
Potassium30 mg
Calcium80 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1024 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 45. The excerpt below is the record exactly as published.
1 quart vinegar Y2 cup water 1 cup sugar Y cup salt
Cook this with the app: pantry check, scaling, and the assistant.