Icicle Pickles
From Shallowford cookery, 1951
Presented as published in 1951. 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
16677Calories
105 gProtein
4023 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories16677 kcal
Protein105 g
Carbohydrates4023 g
Fiber42 g
Sugars3216 g
Total Fat42 g
Saturated Fat2.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat7.2 g
Cholesterol0 mg
Sodium232755 mg
Potassium13398 mg
Calcium3880 mg
Iron258 mg
Magnesium988 mg
Phosphorus2275 mg
Zinc19 mg
Copper5 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1726 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)5.4 mg
Riboflavin (B2)5.1 mg
Niacin (B3)63 mg
Folate1022 mcg
Choline98 mg
Caffeine0 mg
Water11785 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 12. The excerpt below is the record exactly as published.
Icicle Pickles 2 gallons of cucumbers, cut lengthwise. Dissolve 1 pint salt in 1 gallon boiling water and pour over cucumbers. Let stand 1 week. Stir every day. Then drain this off and cover with clear boiling water. Let stand 24 hours. Drain and pour 1 gallon boiling water and 2 tablespoons of powdered alum over cucumbers. Let stand 24 hours. Drain this off. Pour hot over cucumbers, 2 quarts vinegar, 8 pints sugar
Cook this with the app: pantry check, scaling, and the assistant.