Dill Pickles

Name: Dill Pickles
Ingredients: Into a 2 qt. bottle put:; a sprig of dill; grape leaf; 2 tsp. salt; 1 c. vinegar; Fill bottle with cold water

From Personal recipes, 1960

The cucumbers must be fresh and of good quality. Recipe by Theo Wells

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

4Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories4.3 kcal

Protein0.1 g

Carbohydrates1 g

Fiber0.1 g

Sugars0.8 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.3 mg

Potassium24 mg

Calcium4.7 mg

Iron0.1 mg

Magnesium1.5 mg

Phosphorus2.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A7.9 mcg

Vitamin E0 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.1 mcg

Choline0.3 mg

Caffeine0 mg

Water5.7 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 1. The excerpt below is the record exactly as published.

DILL PICKLES Into a 2 qt. bottle put: a sprig of dill grape leaf Fill half full with pickles. Add another sprig and leaf. Fill with pickles and 2 buttons of garlic. Add: | 2 tsp. salt 1 c. vinegar Fill bottle with cold water

Cook this with the app: pantry check, scaling, and the assistant.