Dill Pickles

Name: Dill Pickles
Ingredients: Wash and pack cucumbers in 2 qt. jars.; Put in a small bunch of dill.; 2 Tbsp. salt; 2 c. vinegar; Finish filling with cold water.

From The Relief Societ Cookbook, 1930

Recipe by E. C.

Presented as published in 1930. 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

372Calories

11 gProtein

53 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories372 kcal

Protein11 g

Carbohydrates53 g

Fiber0 g

Sugars0.2 g

Total Fat3.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium14055 mg

Potassium3069 mg

Calcium345 mg

Iron0.3 mg

Magnesium191 mg

Phosphorus436 mg

Zinc3.8 mg

Copper1.2 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K432 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

Water2650 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 23. The excerpt below is the record exactly as published.

DILL PICKLES Wash and pack cucumbers in 2 qt. jars. Put in a small bunch of dill. 2 Tbsp. salt. 2 c. vinegar. Finish filling with cold water

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