Mustard Pickles
From The Williamston cook book, 1950
Recipe contributed by Mrs. A. R. Dunning.
Presented as published in 1950. 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
3501Calories
32 gProtein
728 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories3501 kcal
Protein32 g
Carbohydrates728 g
Fiber11 g
Sugars607 g
Total Fat28 g
Saturated Fat1.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol0 mg
Sodium82 mg
Potassium1076 mg
Calcium582 mg
Iron26 mg
Magnesium349 mg
Phosphorus785 mg
Zinc6.1 mg
Copper1.1 mg
Manganese6.8 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A1.6 mcg
Vitamin E3.5 mg
Vitamin K4.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate294 mcg
Choline77 mg
Caffeine0 mg
Water1830 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 38. The excerpt below is the record exactly as published.
MUSTARD PICKLES Select medium size cucumbers. Wash and pack whole in sterile jars, preferably half gallon jars. To each % gallon jar add 1% cup sugar 4 tbs. mustard 4 tbs.-salt Fill jars with vinegar and seal. Shake each jar about twice before storing to be sure that all ingredients are dissolved. Mrs. Bruce Wynne. MUSTARD PICKLES 2 quarts vinegar. 1 tbsp. tumeric 3 cups sugar : 2 tbsp. celery seed 6 tbsp. dry mustard 1 cup flour
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