Dill Pickles
From The Carbon County cook book, 1926
Presented as published in 1926. 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
75Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein1.3 g
Carbohydrates6 g
Fiber0 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium112113 mg
Potassium406 mg
Calcium230 mg
Iron1 mg
Magnesium63 mg
Phosphorus56 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K48 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
Water4201 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.
cups vinegar, spices to taste. Boil 4 hours and bottle. MARY BHAN. Piccalilli. 1 peck green tomatoes sliced, 14 peck onions sliced, 1 cauliflower, 1 peck small cucumbers. Let stand in salt and water 24 hours. Put in kettle with handful grated horseradish, 1 ounce tumeric, 1 ounce whole cloves, 14, pound whole pepper, 1 ounce cas- sia buds or cinnamon, 1 pound white mustard seed, 1 pound Eng- lish mustard. / Place in kettle in layers and cover with cold vine- gar. Boil 15 minutes and stir constantly. a MRS. FRANK AVERILL. Dill Pickles. To each gallon water add 1 cup salt, 1 cup vine- gar. Wash medium sized cucumbers
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.