Ice Water Pickles

Name: Ice Water Pickles
Ingredients: Six pounds medium size cucumbers; 6 pickling onions; 1 piece celery; 1 teaspoon mustard seed; 3 quarts white vinegar; 3 cups sugar; 1 cup salt

From The Gertrude Bobbitt Circle cook book, 1948

None

Presented as published in 1948. 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

3657Calories

28 gProtein

769 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories3657 kcal

Protein28 g

Carbohydrates769 g

Fiber16 g

Sugars642 g

Total Fat9.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium112171 mg

Potassium6166 mg

Calcium926 mg

Iron4.3 mg

Magnesium416 mg

Phosphorus1046 mg

Zinc8 mg

Copper2.4 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0.1 mcg

Vitamin E0.4 mg

Vitamin K657 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate177 mcg

Choline59 mg

Caffeine0 mg

Water6169 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 43. The excerpt below is the record exactly as published.

ICE WATER PICKLES Six pounds medium size cucumbers (each cut in 4 to 8 pieces). Soak in ice water 3 hours. Drain. Pack into sterilized jars. Add 6 pickling onions, 1 piece celery, 1 teaspoon mustard seed to each jar. Solution: 3 quarts white vinegar 3 cups sugar 1 cup salt

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