Cucumber Pickles

Name: Cucumber Pickles
Ingredients: 1 peck brine cucumbers; 4 tablespoons black mustard seed; 3 quarts vinegar; 5 pounds sugar, brown or white; 6 large onions; 6 pods red pepper; 3 tablespoons celery seed; 1 tablespoon tumeric; 3 sticks cinnamon; A few cloves; 4 tablespoons white mustard seed

From The Williamston cook book, 1950

Presented as published in 1950. 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

10026Calories

27 gProtein

2392 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories10026 kcal

Protein27 g

Carbohydrates2392 g

Fiber27 g

Sugars2318 g

Total Fat30 g

Saturated Fat1.9 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol0 mg

Sodium407 mg

Potassium2488 mg

Calcium947 mg

Iron24 mg

Magnesium424 mg

Phosphorus924 mg

Zinc6.9 mg

Copper1.4 mg

Manganese7.5 mg

Vitamin D0 mcg

Vitamin C202 mg

Vitamin A1.7 mcg

Vitamin E3.1 mg

Vitamin K7.4 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5 mg

Folate290 mcg

Choline119 mg

Caffeine0 mg

Water3609 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 35. The excerpt below is the record exactly as published.

CUCUMBER PICKLES 1 peck brine cucumbers 4 tablespoons black mustard 3 quarts vinegar seed 5 pounds sugar, brown or 3 tablespoons celery seed white 1 tablespoon tumeric 6 large onions 3 sticks cinnamon 6 pods red pepper A few cloves 4 tablespoons white mustard 4

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