Cucumber Pickles (Delicious)
From Grange cook book and household guide, 1940
Presented as published in 1940. 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
2323Calories
23 gProtein
515 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories2323 kcal
Protein23 g
Carbohydrates515 g
Fiber4.7 g
Sugars402 g
Total Fat8.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium224066 mg
Potassium6258 mg
Calcium914 mg
Iron4.2 mg
Magnesium396 mg
Phosphorus892 mg
Zinc8.4 mg
Copper2.6 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K866 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline1.5 mg
Caffeine0 mg
Water4357 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 23. The excerpt below is the record exactly as published.
CUCUMBER PICKLES (DELICIOUS) Take medium size cucumbers, put in stone jar, cover with 1 pint salt to 1 gallon boiling water, let stand one week then pour off. Cover with boiling water and 1 tbsp. alum to every gallon water, let stand 24 hours, pour off, cover with boiling water and let stand 24 hours. Drain them, boil together the sugar and vinegar, 2 cups sugar to each quart vinegar, have enough to cover pickles; split each pickle lengthwise before putting on the hot vinegar or they will become hollow inside; add 1 tsp. celery seed and 1 tbsp. cinnamon bark; let stand 24 hours. Pour off vinegar and boil, adding 1 cup sugar to each quart of vinegar; pour over pickles and let stand 24 hours; pour off; boil vinegar, adding 1 cup sugar to each quart vinegar
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